Peanut Chicken with Spring Vegetables
In a small bowl, stir together peanut butter, reduced-sodium soy sauce, white wine vinegar, honey and cayenne pepper. Set aside.
Heat oil in a skillet or wok over high heat. Sauté garlic for about one minute. Add chicken breast and ginger. Cook, stirring constantly, until chicken is golden on the outside and has reached an internal temperature of 165 degrees.
Reduce heat to medium and add green onions, carrots, cabbage, mushrooms and peanut butter mixture. Cook, stirring frequently until carrots are tender. Reserve half of the recipe to be saved for planned-overs. Serve over 1/2 c of cooked brown rice.
4 servings plus planned-overs.
Substitute sliced pork tenderloin for chicken breast. Omit meat and add 1 c sugar snap peas, 1 c broccoli and 1 c sliced green pepper. In a hurry? Use frozen Asian-style vegetables in place of fresh vegetables.
Peanut Chicken Wraps
Reheat Peanut Chicken with Spring Vegetables in the microwave or in a skillet. Heat tortillas using a skillet or in the microwave (about 20 seconds). Spread 1/2 c spinach or chopped lettuce on each tortilla. Divide peanut chicken vegetables onto one side of each tortilla. Fold one edge of the tortilla over the filling, and then roll the tortilla into a wrap. Cut in half.
Serve with Ambrosia Fruit Salad and a glass of low-fat milk.
Ambrosia Fruit Salad
Peel, segment and chop orange and grapefruit. Slice the banana. Toss all ingredients together.
Garlic-Ginger Deviled Eggs
Place eggs in a saucepan, and fill with water until eggs are just covered. Cook over high heat until water comes to a rolling boil. Remove from heat, cover, and let sit for 15 minutes. Drain and peel eggs. Cut each egg in half lengthwise and scoop the cooked yolks into a mixing bowl. With a fork, mash the yolks. Add light mayonnaise, low-sodium soy sauce, garlic and ginger to the yolks and mix until blended. Spoon the egg mixture into each egg half. Sprinkle green onion on the top.
Crunchy peanut butter, green onion, carrots, cabbage, mushrooms, brown rice, sugar snap peas, broccoli, green bell pepper, frozen Asian-style vegetables, wheat tortillas, spinach, chopped lettuce, oranges, grapefruit, bananas, and eggs are WIC Approved.
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