In today’s busy world, everyone needs a quick, healthy and delicious go-to meal. Between getting the kids from after-school activities or getting stuck late at the office, cooking dinner tends to be put on the back burner (pun intended). A filling and delicious stir-fry is the perfect easy meal to bring dinner back to the kitchen and out of the drive-thru.
To save even more time, we use a pre-made marinade. We have fallen in love with Cindy’s Kitchen marinades - so yummy and only about 20-30 calories per Tablespoon – and you can find them at your local Whole Foods!
Without further ado we introduce: Mushroom Stir-Fry with Toasted Peanuts served over White Rice.
Let us know what you think!
1 cup jasmine rice (or use Uncle Ben’s Ready Rice)
¼ cup unsalted roasted peanuts
1 cup snow peas (trimmed)
1 cup criminis mushrooms (sliced)
¼ teaspoon paprika
1 lb chicken breasts (cubed)
1 teaspoon shallots (optional)
1/8 teaspoon salt
3/4 cup Original Korean BBQ sauce from Cindy’s Kitchen
½ cup cilantro from our friends at Rio Fresh
Take chicken breasts and cut into desired sized cubes. Pour ½ cup of original Korean BBQ sauce over diced chicken and place in the fridge. We marinated the chicken overnight.
Preheat the broiler. Cook the rice as the label directs. If you are using Uncle Ben’s Ready rice wait until the rest of the food is ready to microwave.
Slice mushrooms and trim snow peas and set to the side.
Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Pour in marinated chicken. Stir-fry for 3-4 minutes or until chicken is brown. Cooking time will depend on the size of the chicken cubes. For larger cubes sauté for 4-5 minutes. Do not constantly stir the entire time or your chicken will never brown.
Remove chicken and marinade from the pan. After you have removed the marinade, place the chicken back in the pan.
Add snow peas, shallots, and mushrooms to the skillet. Stir and add salt and paprika and the remaining ¼ cup of original Korean BBQ sauce. Turn heat down to medium. Cook, stirring occasionally until chicken is no longer pink in the center and veggies are crisp-tender.
In a separate small nonstick pan, toss in ¼ cup of unsalted roasted peanuts on low heat and toast until golden brown.
Place cooked rice on plate; add chicken and veggie sauté over rice. Sprinkle over toasted peanuts and cilantro.
Voila! Dinner is served.