peanut

Sesame Peanut Stir Fry

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I was hoping to sit down to write a post bragging about the arrival of my nephew & a decadent dessert I baked to celebrate his arrival.

Jake had other plans.  He is still snuggled up in my dear sister’s belly.

Saturday night Mom & Dad Byers came over for dinner. I decided to make a stir fry with tons of veggies & chicken served over orange infused quinoa. I also steamed some edamame then lightly salted the delicious little pods. Since I don’t eat meat, I made tofu on my grill pan to add to my stir-fry.

It was quite tasty. I love how fresh & easy a stir fry is. And the wok is such a fun thing to cook in! Frozen veggies keep this dish low on prep time but high in nutrients & flavor!

{Sesame Peanut Stir Fry with Orange infused Quinoa}

[Ingredients]

  • 1 1/2 bags of frozen stir fry veggies
  • 1 bag of broccoli slaw
  • 2-3 large chicken breasts
  • 1 bell pepper
  • 1 summer squash
  • 1 bottle Lite Asian Sesame dressing
  • 2 TBSP peanut butter
  • 2 TBSP tahini
  • 2 tsp ground ginger
  • 1/2 tsp onion salt
  • 2 cup quinoa
  • 1/4 cup orange marmalade
  • 1 TBSP coconut oil

[Directions]

  1. Cut chicken into strips then into bite sized pieces
  2. Heat wok over low to medium heat & grease with PAM
  3. Add chicken & season with onion salt, ground ginger & tahini
  4. Drain any fat from wok
  5. While the chicken is cooking, slice bell pepper & summer squash
  6. In a rice cooker, cook quinoa according to the instructions on box
  7. Once chicken is cooked, add frozen stir fry veggies, sliced vegetables, broccoli slaw & 1 TBSP coconut oil to wok
  8. Cover & let simmer 5 minutes
  9. As the vegetables start to become tender, add 1/2 cup Asian sesame dressing & 1 large spoonful (roughly 2 TBSP) of peanut butter to wok. Using tongs, mix sauce & peanut butter to combine with the veggies and chicken
  10. Cook a few minutes longer then remove from heat
  11. Stir into cooked quinoa 1/4 cup orange marmalade
  12. Serve stir fry over quinoa

Cheers,

Danielle