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PrintThai Chicken Broccoli Slaw Stir Fry
Here is a simple and delicious stir-fry with Thai flare using packaged "broccoli slaw mix" of shredded broccoli, carrots and red cabbage. The chopping is done already so you can get dinner on the table more quickly!
![[+]](/images/uploads/recipes/2011/Aug/23/580_view.jpg)
Thai Chicken Broccoli Slaw Stir Fry
1 lb
boneless, skinless chicken breast(s)
450 g
1 cup
brown rice, dry
250 mL
2 tsp
lime zest, fresh
10 mL
2 Tbsp
lime juice, fresh
30 mL
3 Tbsp
peanut butter, smooth
45 mL
1 Tbsp
rice vinegar, unseasoned
15 mL
1 Tbsp
light tamari sauce
15 mL
1 Tbsp
water
15 mL
2 cloves
garlic
2 cloves
1 Tbsp
ginger, fresh
15 mL
1/4 tsp
cayenne pepper, ground
1.25 mL
4 cups
broccoli slaw mix, prepared
1 L
2 cups
red pepper(s), fresh, sliced
500 mL
1/2 cup
green onion(s), white part, sliced
125 mL
1/4 cup
green onion(s), green part, sliced, for garnish
60 mL
5 tsp
grapeseed oil
25 mL
Preparation
Serves 4
Cook time :
45 min
|
Preparation time :
15 min
Thai Chicken Broccoli Slaw Stir Fry
1
Cut chicken breast length-wise into strips about 1 inch (2.5 cm) long and 1/2 inch (1.25 cm) thick. Set aside.
2
Cook the brown rice in unsalted water according to package directions.
3
Finely grate lime peel and juice the lime. Set juice aside.
4
Make stir fry sauce by combining lime peel, peanut butter, rice vinegar, light tamari, water, garlic cloves, fresh ginger and ground cayenne pepper in bowl of blender or food processor. Process until smooth.
5
Wash broccoli slaw under running cold water to freshen. Drain. Cut red peppers into thin slices. Slice green onions to make 1/2 cup (125 mL) white and 1/4 cup (60 mL) of the green.
6
Heat one tablespoon (15 mL) grapeseed oil over medium-high heat in a wok or skillet. Add chicken and fry five minutes on one side to brown. Flip and cook on other side for another 3-5 minutes to brown or until internal temperature reaches 165°F (74°C). Remove from pan and set aside. Sprinkle with the reserved fresh lime juice.
7
Heat remaining grapeseed oil. Add the sliced white of the green onions, broccoli slaw and red peppers. Stir fry one minute.
8
Pour sauce over stir fry and sauté another two minutes or until vegetables are just tender crisp. Add chicken back and toss again. Taste and adjust seasoning - you may want to add more fresh lime juice or light tamari.
9
To serve, mound brown rice on plate and top with the chicken stir-fry. Garnish with reserved sliced green ends of onions.
