Peanut chicken stir fry
We use a fusion of Asian and Indian cuisine to create a low sodium peanut chicken stir fry that is both healthy and delicious.
- 1 boneless chicken breast (cut into cubes)
- 1 can water chestnuts (8 oz)
- 1 cup unsalted peanuts
- 1/2 cup dry chickpeas (Chana dal)
- 1/2 cup uncooked rice
- 1 1/2 cup water
- 1 yellow bell pepper (chopped)
- 4 tbsp sunflower seed oil
- 2 tsp rice vinegar
- 6 tbsp chicken broth (low sodium)
- 1/2 tsp curry powder
- 1 tsp cumin powder
- 3 thai peppers (chopped) - Optional**
- Put rice and chickpeas in rice or pressure cooker. Add water. Cook per instructions. Note: Exact settings and duration dependent on make and model of cooker.
- Cut chicken into bite-sized cubes. Chop bell pepper and thai peppers (if using).
- In a wok (or large fry pan) heat 2 tbsp oil, 2 tbsp chicken broth, 1 tsp rice vinegar. Add uncooked chicken and 1/2 tsp of curry. Stir fry until chicken is thoroughly cooked. (6-8 minutes) Remove chicken from wok.
- In same wok, heat 2 tbsp of oil, 4 tbsp of chicken broth, and 1 tsp rice vinegar. Stir fry water chesnuts and chopped peppers. (3-4 minutes)
- After 3-4 minutes, add 1 tsp cumin powder (not curry powder), peanuts and cooked chicken. Continue to stir fry for 3-4 minutes. Add thai peppers just before finishing stir fry. (about 1 minute before finished)
- Serve on bed of rice and chickpeas. Adorn with a few seedless grapes.