Cheesy Chicken Pie
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PREP TIME: 10min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||%|
|Saturated Fat 2g||%|
|Total Carbs 11g||%|
|Dietary Fiber 3.6g||%|
|Vitamin A 5%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp.soy sauce
1 tbsp.rice wine vinegar
2 tbsp.sesame oil
1 tbsp.ground ginger
1 tsp.red pepper flakes
1 cupred pepper, diced
1 cupscallions, diced
1 cupcelery, cut on the bias
2 cloves garlic, crushed
1 cupchicken broth
1 cuppeanuts (optional)
Chopped cilantro for garnish, optional
In a mixing bowl, combine the soy sauce, rice wine vinegar and cornstarch. Add the chicken and toss well to combine.
In a skillet, heat the sesame oil over medium-heat. Add the coated chicken and sauté until the chicken begins to brown, but doesn’t have to be cooked through. Add the ginger and red pepper flakes and toss well. (Heating the chilies can have potent smells, so try to not breath in directly). Add the red pepper, scallions, celery and garlic. Toss to coat well. Sauté for about 5 minutes until vegetables begin to get tender.
Add the chicken broth and simmer for another 5 to 7 minutes until sauce thickens. Add the peanuts and toss to combine.
Serve over brown rice and garnish with chopped cilantro.
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