Skinny Stir-Fry with Peanut Sauce
Ingredients
Ingredients for Peanut Sauce:
- ⅓ cup peanut butter, I like natural chunky, unsalted
- ¼ cup reduced-sodium chicken broth, I like Swanson’s
- ¼ cup rice vinegar
- 1 tablespoon reduced-sodium soy sauce (for gluten-free, use Tamari)
- ⅛ teaspoon red pepper flakes
Ingredients for Stir-fry:
- 5 cups cabbage, shredded (~12 oz bag)
- 5 cups broccoli slaw (~12 oz bag)
- 1½ cup snow peas (pea pods) chopped
- 1 cup carrots, shredded
- 1 cup scallions, chopped
- 2 teaspoon vegetable or olive oil
- Cooking spray
- 1 tablespoon ginger, (from a jar) see shopping tips
- 2 teaspoons garlic cloves, minced
- ¼ cup rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- A little fresh ground black pepper
- 1½ cups chicken, cooked and diced
Instructions
- Add all dressing ingredients to a blender. Blend until smooth. Set aside.
- In a large bowl, combine cabbage, broccoli slaw, snow peas, carrots, and scallions.
- Coat a large, nonstick pan with cooking spray. Add oil and heat over medium-high heat. Add ginger, garlic and cook for 30 seconds. Stir in broccoli/cabbage mixture, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and black pepper. Cook for about 5 minutes until soft-crisp.
- Stir in chicken and peanut sauce. Mix well. Continue to stir-fry for a few minutes, until hot.
Nutrition
Serving: 1.66cupsCalories: 330kcalCarbohydrates: 20gProtein: 18gFat: 19gSaturated Fat: 3gCholesterol: 18mgSodium: 574mgFiber: 8gSugar: 6gBlue Smart Points: 7Green Smart Points: 8Plus Points: 8