Greek Yogurt With Fruit Calories

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Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life.

Maya Angelou

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Nutritional Information

30 Minute Sweet Thai Chili Peanut Chicken And Grilled Pineapple Stir Fry

Prep Time	Cook Time	Total Time
10 MINUTES	20 MINUTES	30 MINUTES

I love a good stir fry, but I especially love them in the summer. This is mostly because it’s what my dad used to make us in the summertime when I was a kid. Nights where pretty hot and humid living on the lake in Ohio, so oftentimes my dad would just throw a bunch of veggies in a skillet, add some chicken and soy sauce and call it a stir fry. Of course there would be rice and cashews for topping because that’s just how this family does it, but the point is, stir fry was always my favorite.

Ingredients

Instructions

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1. In blender, combine the soy sauce, sweet thai chili sauce, peanut butter, rice vinegar, thai red curry past, fish sauce, ginger, garlic and juice of 1 lime. Blend until smooth and combined.
2. Heat a large wok or skillet over high heat. Drizzle the pan with a little peanut oil and once hot, add the chicken in a single layer, stirring once or twice until cooked through, about 5 minutes. Once the chicken is cooked, add another drizzle of peanut oil to the pan and then add the red pepper. Continue cooking for 3-5 minutes. Next add the carrots and edamame.
3. Slowly stir in about 1/2-3/4 of the sauce and bring to a simmer, cook until thickened, about 5 minutes. Remove from the heat. Stir in the basil.
4. Meanwhile, heat the grill or a grill pan to high. Once hot, brush the pineapple with a little peanut oil and sear on both sides, about 3-4 minutes per side. Remove from the grill.
5. Divide the rice among plates and or bowls. Top with stir fry + pineapple. If desired serve with fresh red chili pepper slices, basil and limes. Serve with any extra stir fry sauce. Enjoy!

Notes:

Few dishes are as beloved as a golden roast chicken. It’s hard to go wrong with the basic method, but there are some recipes that rise above the rest, yielding a delicious bird that is crisp-skinned and tender-fleshed without any more work. Here’s our guide to get you there.

Author: mesut Oymak