Serve this delicious dish over some quinoa or brown rice. This recipe serves about four.
Ingredients:
1 tbsp olive oil
1/4 cup freshly squeezed orange juice (about one medium orange)
1/4 cup peanut butter
1/4 cup vegetable or chicken broth (low fat & low sodium)
2 tbsps picante hot sauce mixed with 1/2 tsp dried hot red chili peppers and 1 tsp garlic
2 chicken breasts, sliced thinly and marinated for 2 hours in a little olive oil, salt, pepper, garlic
1 red sweet pepper, sliced or 2 cups green beans, cleaned and trimmed
1/2 onion, diced
1 large carrot finely chopped
3 cups baby spinach
Directions:
1. In a small sauce pan, put 1/2 cup of quinoa and 1 cup of water. Cover and bring to a boil. Reduce heat to low and allow to simmer for 15 minutes, while you prepare the remainder of the dish. After 15 minutes, remove the quinoa from heat and allow to cool for 5 minutes. Fluff with a fork before serving.
2. Whisk orange juice with peanut butter, broth & hot sauce mixture. Set aside.
3. Heat oil in a large, heavy bottomed skillet, over medium high heat. Sir fry onion and chicken for about 5 minutes. Remove to a plate.
4. Add a touch more oil to hot skillet and stir fry carrots and peppers or beans for about 5 minutes. Return chicken to skillet with vegetables and continue to stir fry for another 5 minutes.
5. Stir in sauce and spinach & stir until spinach is just wilted.
6. Spoon cooked quinoa into the centre of plates and serve stir fry ingredients over top.
