Sweet and Savory Stir Fry.
Directions:
Combine soy sauce, peanut butter, Dijon mustard, and garlic powder in a bowl and mix well. Set aside.
Cut chicken into cubes (about 1''x1''). Put into a Ziploc bag and spoon 3-4 spoonfuls of the sauce into the bag. Coat the chicken with the sauce and rub it in well. Put in the fridge for at least 20-30 minutes (overnight or all day is fine as well!).
Prepare rice as instructed on packaging.
Grease a large skillet. Put seasoned chicken in the skillet and cook until no longer pink when cutting open.
Steam carrots and peppers in the microwave to soften them. Once chicken is cooked through, add carrots, peppers, sprouts, and green onions. Coat with remaining sauce prepared earlier. Bring to boil and let simmer for 5-10 minutes. Serve over rice.
Enjoy!
**Makes 2 servings. Can also be prepared in a warmed whole wheat tortilla (with lettuce) as another option, or over a bed of lettuce.
Combine soy sauce, peanut butter, Dijon mustard, and garlic powder in a bowl and mix well. Set aside.
Cut chicken into cubes (about 1''x1''). Put into a Ziploc bag and spoon 3-4 spoonfuls of the sauce into the bag. Coat the chicken with the sauce and rub it in well. Put in the fridge for at least 20-30 minutes (overnight or all day is fine as well!).
Prepare rice as instructed on packaging.
Grease a large skillet. Put seasoned chicken in the skillet and cook until no longer pink when cutting open.
Steam carrots and peppers in the microwave to soften them. Once chicken is cooked through, add carrots, peppers, sprouts, and green onions. Coat with remaining sauce prepared earlier. Bring to boil and let simmer for 5-10 minutes. Serve over rice.
Enjoy!
**Makes 2 servings. Can also be prepared in a warmed whole wheat tortilla (with lettuce) as another option, or over a bed of lettuce.