No-Fry Chicken Stir-Fry with Ginger Peanut Sauce

by Alexandra

Chinese-cooking is definitely one of my favorites.
Some may think that it’s hard to enjoy their favorite asian dishes while maintaining a whole, fresh, healthy diet.
Well, they’re wrong!
It’s absolutely to enjoy flavorful, fun, delicious stir-fry, without frying anything!
Here’s one way to make some No-Fry Chicken Stir-Fry with Ginger Peanut Sauce:


Obviously, you need a lot of veggies!
Washing and slicing them actually takes less time than you’d think…
I used Snow Pea Pods, Bok Choy (stalks and leaves, separated) 2 red bell peppers, zucchini, broccoli, julienne carrots, green onions, a chopped apple (sprinkled with lemon juice) minced garlic and the zest of one lemon.
For the sauce, I used Rice Vinegar, Natural Peanut Butter, Soy Sauce, Lemon Juice, Sesame Oil, and Pickled Ginger.

About 2 tablespoons peanut butter, 1/4 cup lemon juice, 1/4 cup soy sauce, 1/2 cup rice vinegar, 1 tablespoon sesame oil and 1 tablespoon of pickled ginger + 1 tablespoon of the pickling liquid. Add 2 tablespoons of cornstarch to help the sauce thicken, later.

Rather than heating up a whole bunch of oil in my trusty Wok, I sprayed a thin, even layer of olive oil on the entire inside (with my handy, dandy Misto) and added 1/2 cup of water.

In the mean time, grill some boneless, skinless chicken breasts.
Add the garlic, broccoli florets and bok choy stalks first.
Steam (covered) for 1-2 mintues
Next, add the red bell peppers and carrots. Steam for another minute, then add the zucchini and apple. Continue to steam for another minute or two.
Finally, toss in the snow pea pods and bok choy leaves. Steam for one, final, good minute!
add some roughly chopped peanuts, and some flax seeds…
as well as the grilled chicken breast, cubed.
Finally, pour in the sauce, and allow it to thicken, by cooking, uncovered, over low heat for 2-3 minutes.
Serve with baked (or steamed) brown rice!