Dangerously Daydreaming

"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence

Tasty Tuesdays: Chicken Peanut Satay Stirfry

This gluten-free recipe was purely experimental and turned out so scrumptious!  I was browsing the Asian foods section of my grocery store and came across a jar of peanut satay sauce.  The wheels started turning and I could just imagine making it with chicken and tons of veggies (although my vegetarian friends could make this without chicken and it would be just as good).  Give this one a whirl and let me know what you think!

What you need:

  • sea salt (to taste)
  • 1 tbsp coconut oil (divided)
  • 1/2 c. rinsed quinoa
  • 3/4 c. water
  • 1 chicken breast – diced
  • 1/2 red bell pepper – chopped
  • 1/2 sweet yellow onion – chopped
  • 1/2 head of kale – torn to bite-sized pieces
  • 1 roma tomato – diced
  • 3 cloves garlic – pressed
  • 1 jar peanut satay sauce
  • Thai chili sauce (to taste)

What you do:

In a pot bring water to boil.  Add quinoa, 1/2 tbsp coconut oil, and sea salt.

In a pan on medium heat melt remaining coconut oil and add chicken.  After chicken is thoroughly cooked (no pink remaining), add all veggies and peanut sauce.  Cook until vegetables are tender.

By now your quinoa should be done.  Serve the stir fry over quinoa and add as much or little chili sauce as you like.



4 comments on “Tasty Tuesdays: Chicken Peanut Satay Stirfry

  1. storiesbywilliams
    May 29, 2012

    Even without reading the ingredients, I can tell there’s quinoa in this! My new favorite grain that is. This looks yummaaaaaay!

    • Audrey
      June 7, 2012

      Oh yes, quinoa is becoming my mainstay – so so good! What are you doing with it, I’m always looking for more ideas. 🙂

      • storiesbywilliams
        June 7, 2012

        Mainly just substituting it for rice. So it can go in stews, soups, and stir fries, even in baked burritos, enchiladas, jambalaya and paella.

  2. Denise Hisey
    July 6, 2013

    Will try this soon! Sounds yummy~!!

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