Posts Tagged ‘Peanuts’

Peanut Chicken Stir-fry with Brussel Sprouts in Sweet Sesame Soy Sauce

Peanut Chicken Stir-fry with Brussel Sprouts with Sweet Sesame Soy Sauce

Peanut Chicken Stir-fry with Brussel Sprouts with Sweet Sesame Soy Sauce

I know that brussel sprouts aren’t everyone’s cup of tea, but they are my absolute favorite vegetable. Little green cabbages from heaven! It was a happy day when they made it to the top of the  Produce Geek’s pick list this week. Also on the list, celery and peanuts. Great ‘raw materials’ for a stir-fry! 

If you’re not a brussel sprouts fan, my bet is that this dish will change your mind.  It features all of the above plus Vidalia onion, spicy red peppers, fresh garlic, chicken tenderloins…all in  a sweet and sour sesame soy sauce. The tastes, colors and textures make this meal one to remember – and one to repeat!

Vegetarian/vegan version: As always, some protein-packed beans will make a nice substitution for the chicken.

Gluten Conscious: No gluten here! (if  you use gluten-free soy sauce or Bragg’s Liquid Aminos)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel sprouts – 4 cups, sliced in half

    Raw materials for Peanut Chicken Stir-fry with Brussel Sprouts

    Raw materials for Peanut Chicken Stir-fry with Brussel Sprouts

  • Celery – 2 cups, chopped
  • Peanuts – 3/4 cup

Other ingredients…

  • Vidalia onion – 1 cup, chopped
  • Hot red pepper – 1/4 cup, diced (substitute red sweet pepper if you’re ‘temperature sensitive’)
  • Fresh garlic – 2 cloves, minced
  • Chicken breast tenderloins – 16 oz
  • Peanut oil – 1 Tbsp for prepping pan
  • Brown rice – 2 cups
  • Sesame oil – 2 Tbsp
  • Bragg’s Liquid Aminos (or soy sauce) – 1 Tbsp
  • Apple cider vinegar – 1 Tbsp (preferably raw)
  • Honey – 1 Tbsp (preferably raw)
  • Orange Juice – 1 Tbsp

 Get cooking…

  1. Warm peanut oil, garlic, and onion in an extra large deep frying pan or wok on medium heat.
  2. When hot, add chicken, stir often and cook until done  (approximately 10 minutes).
  3. Remove from heat and set aside.
  4. Add brussel sprouts & celery to pan and stir-fry until the vegetables start to turn tender.
  5. Lower heat to medium low and add peppers and peanuts. Stirring occasionally, continue to cook until vegetables are tender, but not soggy.
    • Prepare the sauce in the meantime – In a small bowl, whisk together sesame oil, liquid aminos (or soy sauce), apple cider vinegar, honey & orange juice.
  6. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve over brown rice – and savor.

Makes 4  servings – Eat well!
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Chicken and Apricot Stir-fry in Ginger Sauce…with Nutty Peach Appetizer

Because today’s post is something of a “ribbon cutting” for From Pick to Pan, WELCOME! You can read more about my inspiration for sharing these posts on my About This Blog page. But to summarize, I’m a natural foods fan and devoted follower of the Produce Geek’s weekly recommendations for what fruits and vegetables have the best flavor and price – right now! So, every Wednesday, I publish a stir-fry or salad recipe that puts a few of  his picks for the current week into delicious action. 

Creative, simple, healthy. Something for everyone. And I invite and encourage you to take artistic liberty with these recipes. Substitute meat for beans, beans for meat, snap peas for snow peas, snow peas for snap peas…and share comments to let the rest of us know about the twists you’ve made to make these creations your very own!

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Although not traditional stir-fry fare, two of the Produce Geek’s suggestions this week captured my mind’s eye immediately: Apricots and White Peaches. 

"Raw" Materials for July 6, 2011 Post

"Raw" materials for this week's recipe

In this gluten-free stir-fry, I used some favorite stir-fry staples: broccoli, bok choy, sweet red peppers, onions and grilled chicken breast – then added sliced apricots to give the dish an unexpected sweetness and tang. The ginger sauce adds another layer of taste to bring out the flavors of the other ingredients without overwhelming them.

I didn’t incorporate the white peaches into my stir-fry, but rather into a sweet & salty, nutty appetizer (which could serve as fantastic light dessert instead). 


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • 4 medium/large apricots – cut into halves, pitted, then cut into slices

    Chicken and Apricot Stir-fry

    Chicken & Apricot Stir-fry

Other ingredients…

  • Broccoli –  3 cups, cut into bite-sized pieces
  • Bok Choy – 3 cups, chopped into slightly larger than bite-sized pieces
  • Grilled/cooked boneless chicken breast tenderloins – 1 pound
  • 2 Large sweet red peppers – chopped into bite-sized pieces
  • Sweet onion – 1 cup, chopped into bite-sized pieces
  • 3 Garlic cloves – minced
  • Peanut oil – 1/3 cup (plus a little extra for prepping the pan)
  • Raw apple cider vinegar – 1/4 cup
  • Fresh ginger root – 1/4 cup, minced
  • Orange juice – 3 Tbsp
  • Honey – 2 Tbsp (I prefer raw honey, but regular will do)
  • Bragg’s Liquid Aminos (or substitute light soy sauce) – 2 Tbsp
  • Cayenne pepper – a few optional dashes
  • Brown rice – 2 – 3 cups cooked

Get cooking…

  1. Warm a tsp of peanut oil in a large deep frying pan or wok on med-high heat.
  2. Add garlic cloves and onions and brown for approximately 3 minutes.
  3. Add broccoli, bok choy and red pepper.
  4. Stir often and cook until tender, but still maintaining some snap (approximately 10-12 minutes).
  5. In a medium bowl, make ginger sauce: combine peanut oil, apple cider vinegar, ginger, liquid aminos (or soy sauce), orange juice and honey. Whisk well to mix ingredients.
  6. Add ginger sauce, apricots, grilled chicken and a few dashes of cayenne (optional) to the stir-fry. Stir until all ingredients are warmed and mixed thoroughly (approximately 3 minutes).
  7. Serve over brown rice.
Makes 4 servings

What You’ll Need For the Appetizer:

First the Produce Geek’s picks…

  • 2 White peaches – cut into chunks

    Nutty Peach Appetizer

    Nutty Peach Appetizer (doubles as a light dessert)

Other ingredients…

  • Raw peanuts (or roasted & salted) – 4 Tbsp
  • Sea Salt – a few light dashes (skip if using roasted, salted peanuts)
  • Cilantro – dried, 3-4 pinches

Get cooking…

  1. Combine peach chunks, peanuts, sea salt and cilantro in a medium bowl and stir until ingredients are evenly distributed.
  2. Spoon into individual serving glasses or dessert cups.
Makes 4 servings
ENJOY! And remember to subscribe to this blog by email or RSS to get my weekly recipes automatically. Subscribe also to the Produce Geek’s “Eat This Now” blog to keep on top of the best produce picks each week.
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