Recipe
Chicken Stir-Fry with Peanut Miso Sauce
Prep Time: 10 min
Cook Time: 15 min
Serves: 1
Cooking for one can sometimes seem like a daunting task. That’s why meals like stir fries are worth revisiting after your college years – you only use what you eat and you still have leftover ingredients for new dishes throughout the week. Try using a more unique sauce than the traditional Teriyaki style one. Our Peanut Miso sauce combines sweet and savoury ingredients with a hit of fresh ginger and it’s packed with protein. Make cooking for one fun again!
Contributed By: Developed for CFC by Amanda Garbutt
Ingredients
1 tsp (5 mL)
canola oil
1
boneless, skinless chicken thigh, sliced
1/4 cup (60 mL)
sweet pepper, sliced
1/2 cup (125 mL)
broccoli florets
2
baby bok choy, halved
1/4 cup (60 mL)
baby corn, halved
1 tbsp (15 mL)
peanut butter, smooth
2 tbsp (30 mL)
hoisin sauce
1 tbsp (15 mL)
white miso paste
1 tbsp (15 mL)
lime juice
2 tbsp (30 mL)
rice wine vinegar
1 tbsp (15 mL)
sugar
1 tsp (5 mL)
sambal oelek
1 tsp (5 mL)
dry roasted peanuts, crushed
1
green onion, sliced
salt
pepper
1/2 cup (125 mL)
brown rice, cooked
Instructions
1
Begin by making the stir-fry sauce by combining the peanut butter, hoisin, miso, lime, vinegar, sugar and sambal oelek. Set aside.
2
Prepare all of the vegetables. Heat the canola oil in a non-stick skillet over high heat. Sear the chicken until golden on the outside.
3
Add the vegetables and stir continuously over high heat. Season with salt and pepper. Add ΒΌ cup (60 mL) of water and continue to stir. Add the sauce, remove from heat and stir.
4
Plate the stir-fry with the rice and top with the peanuts and the sliced green onion.