Chicken and Plantain Stir-fry with Peanut Sauce

Quick, easy and inexpensive. This dish is light yet satisfying, which certainly fits the bill when it comes to delivering a balanced meal for your loved ones. When you are considering multiple allergies, it can be tough to come up with meals each day, so this is a great stand-by that can be prepared in 30 minutes or less with many ingredients that we keep in the kitchen anyway, just add a plantain to the shopping list.

This recipe cooks with sesame oil and coconut oil, both of which have a low smoke point, which means that are best for cooking at low temperatures. That’s why I add canola oil to create a balance to the cooking temperature and allow for nice stir-fry/saute to take place.

Amount            Ingredients
1 lb                     Chicken breast, trimmed, sliced into strips, raw
1 each               Plantain, ripe (yellow), peeled & sliced on the bias
1/4 lb                Sugar snap peas
1 tsp                  Sesame oil
1 tsp                  Coconut oil
2 tsp                  Canola oil
1 tsp                  Sesame seeds
1 packet           Stevia, I used “In the Raw”
2 tsp                  sea salt
1 tsp                  black pepper
1 tsp                  garlic, minced, fresh
3 stalks            green onion or scallions, sliced on the bias

1/2 package   Rice noodles, cooked to al dente, drizzle with oil to prevent sticking if you are keeping these warm while you cook the rest

3/4 cup           Peanut butter, homemade is best, see my recipe for Almond butter, just sub peanuts
1 Tbls                Honey, raw, spun is great for this recipe
1/2 tsp             sea salt
1/2 cup           Coconut milk



1. Season chicken with s&p, meanwhile heat oil over medium high heat in a large saute pan

2. When oil is hot (not smoking hot, but you can hold your hand over pan to feel the heat), add chicken to the pan and cook on all sides for 2 minutes or until each side is seared

3. Add plantains and cook for 2 more minutes or until each side of plantains are seared

4. Meanwhile, place ingredients for the sauce in a bowl and whisk together until smooth

5. Add the sugar snap peas and garlic to the stir-fry, cook for 2 more minutes

6. Last add the stevia and sesame seeds to the stir-fry and cook one more minute, then remove from pan

7. Ready to eat, place noodles in the bowl, then layer stir-fry mix, pour sauce over & top with green onion, this will serve 4 portions

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