Saturday, May 31, 2008

Peanut Broccoli Chicken

Serves 7 (1 cup servings). | Source: Hy-Vee Test Kitchen.

All you need:
3 tbsp Hy-Vee soy sauce
2 tbsp Hy-Vee creamy peanut butter
2 tsp Hy-Vee white vinegar
6 drops hot sauce
2 tbsp Grand Selections olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into thin strips
4 cloves garlic, minced
1/2 tsp Hy-Vee ground ginger
3/4 c. chopped green onions
2 1/2 c. fresh broccoli florets
1/3 c. Hy-Vee unsalted dry-roasted peanuts
2 c. Hy-Vee instant brown rice
1 3/4 c. Hy-Vee chicken broth

All you do:
In a small bowl, stir together soy sauce, peanut butter, vinegar and hot sauce.
Heat oil in a large skillet or wok over high heat. Add chicken, garlic and ginger. Cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium. Add onions, broccoli, peanuts and peanut butter mixture. Cook, stirring frequently, for 5 minutes or until broccoli is tender and chicken is cooked through.
Meanwhile, prepare rice according to package directions, substituting chicken broth for water.
To serve, pour rice onto a large platter. Spoon chicken mixture over rice.

Daily nutritional values:
15% vitamin A
45% vitamin C
4% calcium
8% iron

Nutrition information per serving:
Calories: 340
Carbohydrate: 26 g
Cholesterol: 55 mg
Dietary Fiber: 2 g
Fat: 12 g
Protein: 30 g
Saturated Fat: 2 g
Sodium: 760 mg
Sugar: 2 g


laine said...

So, at what point do you freeze this? Thanks.

The Freezer Chicks said...

Freezer before making and serving it rice. It's a defrost and reheat meal. It's VERY yummy!