Grilled Chicken + Peanut Ginger Stir-Fry
Use what you have, use what you like. Make substitutions as needed. Matchstick carrots come pre-cut in handy bags at the grocery store. Look for them in the produce section for less than $2. We bought peas on sale this week; use whatever you like, can find and afford.
Ingredients
Scale
- 1 tablespoon oil
- 2 cloves garlic, finely minced
- 2 tablespoons fresh ginger, finely minced
- 1/3 cup low sodium soy sauce
- 1 teaspoon BBQ sauce
- 2 tablespoons smooth peanut butter
- 2 tablespoons honey
- 1 cup matchstick carrots
- 1 cup sugar snap peas (or frozen peas, or broccoli, or zucchini, or…)
- 3/4 pound cooked chicken breasts or thighs, cut into bite-size pieces
- 2–3 cups cooked rice (depending on how much rice you like to eat as a family)
- 1/2 cup whole or chopped peanuts, optional
Instructions
- In a large skillet, pour oil and cook garlic plus ginger for about 2 minutes on medium-low heat. Add soy sauce, BBQ sauce, peanut butter and honey. Taste it and add salt and/or pepper plus a little more of either sauces as you like. Bring to a quick boil, add 1/2 cup water and stir.
- Add vegetables plus chicken, bring to a simmer again and turn off heat. The veggies will continue cooking in the hot liquid so get the rice ready on plates and serve as quickly as possible. Top with whole or chopped peanuts.