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.
Learn MorePeanut Chicken and Veggie Quinoa Stir-Fry
Description
Ingredients
1
can
(14.5 oz.) Libby’s® Sliced Carrots
(drained)
1
can
(15 oz.) Libby's® Sweet Peas
(drained)
1
can
(15 oz.) Libby's® Whole Kernel Sweet Corn
(drained)
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
3
c
cooked diced chicken
salt to taste
2⁄3
c
chopped peanuts
Instructions
Prepare quinoa according to package directions. Fluff with fork and set aside.
Whisk together peanut butter, soy sauce, brown sugar, vinegar, water, and garlic in small bowl. Set aside.
Heat olive oil over medium heat in wok or large skillet. Add in all Libby's® 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 sauce. Season with salt to taste.
Let stir-fry cook for another 2 minutes. Sprinkle chopped peanuts on top and serve.
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