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Sweet Peas 14 oz. Pouch

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Sweet Peas 14 oz. Pouch

In the days of the early settlers in North America, corn was so valuable that it was used as money and traded for other products such as meat and furs.

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Peanut Chicken and Veggie Quinoa Stir-Fry

Description

Recipe by Stephanie of Eat Drink Love

Yield: 4-6 servings

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

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 (15 oz.) Libby’s® Whole Kernel Sweet Corn (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.