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Peanut Sesame Ginger Chicken and Cauliflower Fried Rice

Posted on Feb 01, 2018 by Chef Karla Williams








Peanut Sesame Ginger Chicken

 

Raise your hand if you love Chinese takeout! Our peanut sesame ginger chicken puts takeout to shame. We amp up the flavors with fresh garlic and ginger and simmer with peanut butter and crushed red pepper flakes for an indulgent yet healthy weeknight meal. Watch as I demonstrate how to make this dish in the video below.

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Ingredients:

4 each

Garlic cloves, minced

2 Tablespoons

Ginger, fresh, minced

¼  teaspoon

Crushed red pepper flakes

1 Tablespoon

Sesame oil

4 teaspoons

Olive oil

2½ Tablespoons

Brown sugar

3 Tablespoons

Tamari

1 Tablespoon

Peanut butter

½  cup

Water

32 ounces

Chicken breast


Method:

  • Heat sauté pan to medium heat.
  • Add sesame oil.
  • Sauté garlic and ginger. Cook until softened. (2-3 minutes)
  • Add brown sugar, tamari, peanut butter, water and red pepper flakes – stir frequently.
  • Cook for 5-7 minutes on low heat until sauce has reduced.
  • While the sauce is cooking, preheat sauté pan. Add olive oil. 
  • Place pounded chicken breast in hot oil. Sear on both sides. (About 4 minutes each)
  • Add one ounce of sauce to pan. Allow sauce to reduce and chicken to cook through, about 6-8 minutes. Or until the internal temperature reaches 165 degrees.

 

 

Nutrition:  Servings: 8   |   Serving size: 4 ounces of chicken with 1 ounce of sauce   |   Calories: 200   |   Fat: 8 grams   |   Sodium: 400 milligrams Carbohydrates: 5 grams   |   Protein: 25 grams   |   Fiber: 0 grams

 

 

 

 


 

Cauliflower Fried Rice

 

We have done it again! This side dish appears to be overindulgent is loaded with nutrition! Our cauliflower fried rice is a blend of cauliflower and brown rice, sautéed in sesame oil creating a nice crunch yet vegetable laden side.

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Ingredients:

1 cup

Bell pepper (red, yellow, or orange)

2 cups

Brown rice

2 cups

Cauliflower

½  cup

Green onion

1 ¼ teaspoon

Olive oil

 

Method:

  • Preheat a large sauté pan to medium-high heat; add olive oil.
  • Add bell peppers and cauliflower. Sauté on medium-high heat until slightly caramelized and softened. About, 3-4 minutes.
  • Add rice and green onion, cook until warm.

 

Nutrition:  Servings: 5   |   Serving size: ¾  cup   |   Calories: 120   |   Fat: 2 grams   |   Sodium: 20 milligrams   |   Carbohydrates: 22 grams   |   Protein: 3 grams   |   Fiber: 3 grams

 

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