Peanut Chicken and Veggie Quinoa Stir-Fry
Description
Ingredients
1 1⁄2
c
uncooked quinoa, rinsed
1⁄3
c
natural peanut butter
1⁄3
c
low sodium soy sauce
4
tsp
light brown sugar
2
tbsp
rice vinegar
1⁄2
c
water
2
minced garlic cloves
2
tbsp
olive oil
1
(14 oz.) Libby's® Whole Kernel Sweet Corn Pouch
(drained)
1
(14 oz.) Libby's® Sweet Peas Pouch
(drained)
1
(14 oz.) Libby's® Sliced Carrots Pouch
(drained)
3
c
cooked diced chicken
salt to taste
2⁄3
c
chopped peanuts
Instructions
Prepare quinoa according to package directions. Fluff with a fork and set aside.
In a small bowl, whisk together peanut butter, soy sauce, brown sugar, vinegar, water, and garlic. Set aside.
In a wok or large skillet, heat the olive oil over medium heat. Add in all vegetables and cook for 1 minute. Stir in chicken and cooked quinoa. Pour in peanut sauce and stir until veggies and quinoa are well-coated in the sauce. Season with salt to taste. Let stir-fry cook for another 2 minutes. Sprinkle chopped peanuts on top and serve.
.png)