2 tablespoons – creamy unsalted peanut butter

2 tablespoons – soy sauce

2 – limes, juiced

1/3 cup – chicken broth

3 tablespoons – brown sugar

1/2 cup – canned coconut milk

2-4 pounds – boneless skinless chicken breasts (approximately 6 ounces each or 1.5 total)

2 tablespoons – olive, coconut, or sesame oil

1 inch – Fresno red chili, thinly sliced (if you don’t like a little extra spice, sub an Anaheim pepper)

1 inch – piece fresh ginger, peeled and diced (approximately 1 1/2 – 2 tablespoons)

1 clove – garlic, minced

2 cups – snow peas

1 cup – carrots, thinly sliced (approximately 4-5 thin (full-sized carrots))

2 cups – broccoli florets

1/2 cup – cilantro, leaves torn

1 cup – quinoa


1. In a bowl, mix first 6 ingredients together, peanut butter through coconut milk. Whisk until mixture is smooth.

2. Cut chicken into strips 1-inch wide.

3. In a skillet over medium-high heat, heat oil. Add garlic, ginger, carrots, chili and chicken strips. Cook stirring occasionally for approximately 6 minutes until the chicken is golden brown on the outside. Add the snow peas and broccoli and cook until the vegetables are slightly tender. Approximately 2 to 3 minutes. Add the peanut sauce and cook until the sauce has thickened slightly and the chicken is completely cooked through (which means no pink on the inside). For a twist on traditional stir-fry, try serving with quinoa instead of rice and garnish with cilantro.

4. For quinoa bring 1.5 cups of water to a boil and add one cup of quinoa. Cover and reduce heat to low. Simmer for 16 minutes. Remove from heat and let sit. Fluff with a fork when ready to serve.