Cheesy Chicken Stir-Fry with Tangy Peanut Sauce
A flavorful and cheesy stir-fry featuring tender chicken breast, crunchy broccoli and Brussels sprouts, and a tangy peanut sauce. This quick and easy recipe combines the creaminess of ricotta and shredded cheese with the nutty flavors of almond milk and sesame oil. Perfectly balanced with a touch of hoisin and teriyaki sauces, this dish is a delightful fusion of Asian and American flavors.
ingredients
- 2 chicken breasts, thinly sliced
- 1 cup broccoli florets
- 1 cup Brussels sprouts, halved
- 1/4 cup almond milk
- 1/4 cup shredded cheese (Colby Jack or your choice)
- 1/2 cup ricotta cheese
- 2 tablespoons hoisin sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon peanut butter
- 2 teaspoons lime juice
- 1 teaspoon garlic, minced
- 1/2 teaspoon soy sauce
- 1/2 teaspoon honey
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon Cholula sauce
- 1/2 cup cooked rice
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
steps
- 1.
In a bowl, combine almond milk, shredded cheese, ricotta cheese, hoisin sauce, teriyaki sauce, sesame oil, peanut butter, lime juice, garlic, soy sauce, honey, Tabasco sauce, and Cholula sauce. Mix well to create the tangy peanut sauce.
- 2.
Heat vegetable oil in a skillet over medium heat. Add chicken and cook until no longer pink. Season with salt and pepper.
- 3.
Add broccoli florets and Brussels sprouts to the skillet. Cook for a few minutes until slightly tender.
- 4.
Pour the tangy peanut sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes.
- 5.
Serve the stir-fry over a bed of cooked rice and enjoy the creamy and cheesy goodness of this unique fusion dish.
