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Stir-Fry on the Fly!

by Annessa Chumbley, RD

Ingredients
1 small boneless skinless chicken breast (about three ounces)

1 cup Asian frozen vegetable mix (typically a mix of snow peas, water chestnuts, carrots, green beans, and other vegetables)

2 tablespoons natural creamy peanut butter

2 tablespoons soy sauce

¼ teaspoon fresh grated ginger

1 clove garlic, grated

Salt and pepper, to taste

Directions

1. Spray a small skillet with nonstick cooking spray and heat on medium high.

2. Cut chicken breast up into bite sized chunks, season with salt and pepper, and add to skillet. Sear chicken until cooked through, and then add the frozen vegetables. Continue cooking until vegetables are tender but crisp. While stir fry is cooking, whisk the remaining ingredients together in a small bowl, adding a little hot water to smooth the mixture to a honey-consistency. Toss the sauce with the stir fry.

3. Serve and enjoy on the fly!

Recipe Courtesy of
Annessa Chumbley, RD
Flourish! Nutrition Inspiration

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Stir-Fry on the Fly!