Bev's Peanut Chicken Stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 package chicken breasts or thighs Broccoli Califlower Onion (one white, several green) Celery Mushrooms 2 Fresh Lemons Roasted unsalted peanuts (shelled and split) Victorian Epicure 5-Spice VE Anise VE Vegetable Spice VE BBQ Spice (not sauce)VE Red Pepper Jelly *optional* (this isn't included in the calorie count)Any spice brand can work, I prefer Epicure Selections.
Cut chicken into bite size pieces - remove all skin. Using a wok, stir-fry over medium/high heat and keep covered.
Cut vegetables into bite size pieces. Place vegetables into bowl. Add enough peanuts to suit your taste. Sprinkle Vegetable Spice over the vegetables and peanuts. Mix together, set aside.
Take one lemon and squeeze the juice over the chicken. Take the other lemon and squeeze the juice over the vegetables (in the bowl). If preferred, add more lemon to chicken and vegetables. Keep lid off the meat.
Sprinkle Chinese 5-Spice and BBQ spice (not sauce!) over the chicken. Add a clove or two of Anise. Mix, turn chicken frequently to prevent burning.
When chicken is no longer pink, turn down heat to medium and add the vegetables. Stir, sprinkle more Chinese Five Spice to taste.
I prefer my vegetables a bit crunchy when I stir-fry and if you do also, this takes around 5-7 min. It's healthier to simply "steam" the vegetables, then cook until soft.
Just prior to removing from the heat, add a couple teaspoons of Red Pepper Jelly. Allow heat to melt the jelly, around 30 seconds and then mix. Remove from heat and enjoy. If you like, you can put it over Chinese noodles or rice.
Left-overs:
Romaine lettuce, tear up the leaves in a salad bowl and mix up the left-over chicken cold with lettuce. I recommend a vingerette lightly over the salad, its too calorie-laden if you use a cream dressing.
Number of Servings: 2
Recipe submitted by SparkPeople user SASSI_SPRING.
Cut vegetables into bite size pieces. Place vegetables into bowl. Add enough peanuts to suit your taste. Sprinkle Vegetable Spice over the vegetables and peanuts. Mix together, set aside.
Take one lemon and squeeze the juice over the chicken. Take the other lemon and squeeze the juice over the vegetables (in the bowl). If preferred, add more lemon to chicken and vegetables. Keep lid off the meat.
Sprinkle Chinese 5-Spice and BBQ spice (not sauce!) over the chicken. Add a clove or two of Anise. Mix, turn chicken frequently to prevent burning.
When chicken is no longer pink, turn down heat to medium and add the vegetables. Stir, sprinkle more Chinese Five Spice to taste.
I prefer my vegetables a bit crunchy when I stir-fry and if you do also, this takes around 5-7 min. It's healthier to simply "steam" the vegetables, then cook until soft.
Just prior to removing from the heat, add a couple teaspoons of Red Pepper Jelly. Allow heat to melt the jelly, around 30 seconds and then mix. Remove from heat and enjoy. If you like, you can put it over Chinese noodles or rice.
Left-overs:
Romaine lettuce, tear up the leaves in a salad bowl and mix up the left-over chicken cold with lettuce. I recommend a vingerette lightly over the salad, its too calorie-laden if you use a cream dressing.
Number of Servings: 2
Recipe submitted by SparkPeople user SASSI_SPRING.
Nutritional Info Amount Per Serving
- Calories: 647.7
- Total Fat: 38.5 g
- Cholesterol: 68.4 mg
- Sodium: 140.6 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 16.1 g
- Protein: 50.4 g
Member Reviews