Air Fried Crispy Chicken Po'Boy with Spicy Remoulade Slaw
PREP TIME: 5min COOK TIME: 25min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 3g||15%|
|Total Carbs 49g||16%|
|Dietary Fiber 6g||24%|
|Vitamin A 4%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp vegetable oil
2 cloves garlic, minced
1 (16-ounce) bag frozen Asian style vegetables
1/2 cup prepared peanut sauce
2 cups cooked rice, for serving
1/4 cup chopped peanuts for garnish, optional
Bake chicken according to package directions. Remove chicken from oven and set aside to cool. Once cooled, cut chicken into 1 inch chunks.
Heat vegetable oil in a large wok or skillet over high heat. Add garlic and stir-fry for 30 seconds. Add Asian-style vegetables and stir-fry for 3 to 4 minutes until vegetables are cooked but still tender. Add peanut sauce and toss until heated through, about 1 to 2 minutes.
Add cooked chicken chunks to wok and toss to combine.
Divide the rice between 4 plates. Top with Stir-Fried Chicken and Peanut Sauce. Garnish with chopped peanut, if desired.
TIP: Substitute the 2 cloves of garlic for 1 tablespoon of prepared minced garlic
Stir-Fried Chicken and Peanut SauceAdd Your Comment