Oh, happy day! I hope you are all having an amazing weekend.
I originally wasn’t planning on posting today but just had to when I got the a-okay from Dana’s mom to share her delicious peanut chicken that I mentioned on Friday.
I know some of you had mentioned your interest, so here you go! I did adapt it just slightly, so what you see below is Sue’s recipe but with my adaptations.
- 2 large boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups quinoa, cooked
- 1/4 cup creamy natural peanut butter
- 3 TBSP low sodium soy sauce
- 2 TBSP red wine vinegar
- 1 TBSP sesame oil
- 3 TBSP water
- 1 clove garlic, minced
- ~4 cups veggies: broccoli, onion, mushroom, carrots (whatever you have on hand)
- 1 cup cucumber, cut into strips
- 3 cups shredded romaine lettuce
- Cook chicken on stove top until cooked through. Season with salt and pepper.
- While chicken cooks, combine peanut butter, soy sauce, vinegar, oil, garlic and water. Stir until smooth.**You may have to warm the peanut butter in the microwave to soften.
- Add veggies into pan; stir. Let cook for 6-8 minutes until veggies are beginning to soften yet still have a slight crunch.
- Toss peanut butter mixture into chicken and veggies. Stir to combine well.
- On a large serving platter arrange the lettuce on the bottom, next the cooked quinoa, and finally the chicken and veggies.
- Finish by adding the cold cucumber strips to the top.
- ***If you have chopped peanuts, sprinkle some on top of the dish to further improve presentation***
This one is definitely a crowd pleaser. What’s so nice about this dish besides the fact that it tastes amazing, but it also serves as a full course. We didn’t serve anything for our guests besides the chicken salad. I suppose you could serve some type of fruit on the side, but I just didn’t feel it was necessary since there are so many components to the dish. ENJOY!
A few things real quick before I head to the living room to cut coupons, I was a maniac in the kitchen yesterday. I made dried fruit, nutty granola bites, and a savory lentil dish for dinner. I didn’t do a great job of writing recipes down but I think I will be able to remember and hope to share with you this week.
Also, my lunch yesterday rocked my socks off. I threw together the remains of our container of dark leafy greens, then added quinoa, black beans, tomato, avocado, salt, pepper, cumin, and garlic powder. IT WAS SO GOOD.
Oh, and one more thing. It is 0°F in Minnie this am and feels like -17. After we go grocery shopping this morning I may not want to leave my warm home for the rest of the day. 🙂