From: Modified from Rocco DiSpirito
Cooking Time: 20 min
Serves: 4
Directions: 1.) Heat a large cast-iron skillet over high heat.
2.) When the pan is hot, spray it with cooking spray. Add chicken and sprinkle with a pinch of salt and pepper. Cook until the chicken is gold-en-brown and almost done, about 3 minutes. Put the chicken on a plate and set aside.
3.) Spray the pan again with cooking oil and add bell pepper and frozen/fresh vegetables. Cook, stirring frequently, until the vegetables are thawed and cooked through, 7 to 8 minutes. (Put a lid on the pan to increase the cooking time.)
4.) Meanwhile, in a separate bowl, make the sauce. Stir together teriyaki sauce, peanut butter and orange juice. Mix with a fork until smooth and creamy.
5.) Add the sauce and cooked chicken back to the skillet. Bring to a simmer, adding a little wa-ter if necessary to thin the sauce. Stir in the basil and peanuts. Taste and season with more salt and pepper if desired.
| Ingredients:
|
Notes:
Serve with rice, quinoa, barley or noodles. Add any vegetables you have, fresh or frozen!
Nutrition:
297 calories, 10.9 g fat, 31 g protein, 17 g carbohydrate, 71 mg cholesterol, 3 g fiber, 915 mg sodium
Comments