Cabbage & Peanut Butter Chicken Stir-fry
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
I’m happy to share that I’ve been asked to be a Brand Ambassador for the Chicken Farmers of Canada for the coming year. This will be my fifth year! I’ve had a blast being a BA because it means I can share all the latest news related to chicken farming in Canada and share a ton of delicious recipes with all of you. Oh, and let’s not forget the fabulous contests and Twitter parties! Prizes galore. 2018, here we come!
I love that the Chicken Farmers of Canada represents all types of farming and there are many! They include Free-Range, Free-Run, Grain-Fed, Halal, Organic and more.
Whatever kind of chicken you are buying, make sure it’s “Raised by a Canadian Farmer”. Many stores have adopted the mark so you can know 100% that your getting a top quality chicken product raised according to high standards of food safety and animal care. If your store doesn’t yet have the label, talk the manager and put the pressure on. I’m noticing more stores in my area finally starting to use it. About time!
Cabbage & Peanut Butter Chicken Stir-fry
Since it’s January and many of us are about healthy resolutions, this month I’m sharing a healthy chicken recipe. I’m striving to eat better this year, but don’t want to miss out on great tasting food. The good news is that you don’t have to. Eating healthy can be delicious like this recipe for Cabbage & Peanut Butter Chicken Stir-fry.
The ingredients sound a bit unusual together – peanut butter and Dijon mustard? Trust me, they work beautifully together as a flavourful sauce. It’s packed full of healthy veggies like cabbage, bean sprouts and carrots. The chicken adds a boost of protein. It also uses brown rice instead of white rice as a healthier option.
As an added bonus, it’s also low fat and low sodium. If you are watching your carbs, leave out the rice and it will still taste delicious.
It serves four people, but I had lots of leftovers. I ate some the next day in a wrap. Soooo tasty!
Chicken Farmers of Canada has a large recipe database where you can easily find recipes by category or dietary need. I encourage you to explore and print out or pin recipes that you want to try. They are always adding to it so there’s never a shortage of yummy food!
I hope you enjoy this recipe and if you end up trying it, please come back and let me know what you thought. Stay tuned for more chicken recipes to come this year.
You might also like this Creamy Garlic Chicken and Noodles, Cabbage Roll Rice, Creamy Cabbage Soup, Sweet and Sour Cabbage or Cabbage Roll Casserole.
Are you striving to eat healthy in 2018?
Connect with the Chicken Farmers of Canada on Facebook, Twitter, Instagram and Pinterest.
Cabbage & Peanut Butter Chicken Stir-fry
Ingredients
- 1 cup long grain brown rice uncooked
- 1 lb boneless skinless chicken breasts
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 2 cups mushrooms sliced
- 4 cups Napa cabbage shredded
- 2 cups bean sprouts
- 2 cups baby carrots cut in quarters
- 1 tbsp Tamari sauce
- 1 tsp Dijon mustard
- 1 tsp toasted sesame oil
- 2 tsp peanut butter creamy
- ½ cup water warm
- 1 tbsp vegetable oil
- 2 green onions sliced, for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- Cook brown rice in unsalted water for the amount of time specified on the package.
- Cut chicken breast into ½ inch (1.25 cm) bite-size pieces. Set aside.
- Heat 1 tablespoon vegetable oil over medium-high heat in a non-stick skillet. Add chicken and stir-fry until lightly browned and just cooked through and internal temperature registers 165°F (74°C). Transfer to plate and cover to keep warm.
- Whisk together Tamari, Dijon mustard, sesame oil, peanut butter and warm water in a bowl. Set aside.
- Add another tablespoon vegetable oil to the pan and stir-fry the minced garlic one minute. Add the rest of vegetable and continue to stir-fry until tender crisp – about 5 to 7 minutes.
- Pour sauce over the vegetables and stir-fry an additional 2 minutes. Stir in the cooked chicken, toss and stir-fry a few minutes to heat through.
- To serve, spread out cooked brown rice on individual dinner plates. Top with stir-fry. Garnish with green onions and sesame seeds.
Notes
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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