It’s time for another al fresco Tuesday!! By far my favorite day of the week.
The love affair with al fresco continues. I don’t think I’ll ever get over how delicious their products are AND how easy it makes my weeknight dinners. I’ve talked about this many times before but after cooking all day long, I really struggle with the desire to make anything for myself. This is why I am so thankful for companies like al fresco that make healthy and high-quality products.
I couldn’t be more excited about this one. I LOVE stir fry but strongly dislike prepping the raw chicken that I need to stir-fry. Well…good news is that with al fresco fully cooked chicken sausages, I skip this step entirely! Not to mention, this stir-fry recipe is loaded with fresh vegetables and that delicious peanut sauce is oh so addicting. This is very kid friendly and a great way to get lean protein and a serving of vegetables. This recipe can easily be made gluten-free by selecting a gluten-free soy sauce.
Easy Chicken Stir-Fry with Peanut Sauce
4 al fresco Hatch Chile Chicken Sausages, sliced into ½ inch pieces
1 tablespoon plus 1 teaspoon sesame oil
3 garlic cloves, minced
2 cups broccoli florets
1 cup sugar snap peas, cleaned
1 red bell pepper, thinly sliced
½ cup carrots, sliced
4 green onions, chopped
3 tablespoons soy sauce
2 tablespoons peanut butter, smooth
1 tablespoon grated ginger
1 tablespoon water, additional as needed to thin
Gather all equipment and ingredients necessary for the recipe.
First, mix together 1 teaspoon of sesame oil, soy sauce, peanut butter, grated ginger, and water to form the peanut sauce. If the sauce is too thick, add in additional water, 1 teaspoon at a time. Set aside.
Preheat a wok or if you do not have a wok, a large sauté pan over medium-high heat with 1 tablespoon of sesame oil. Add all vegetables to the pan and sauté for 3-5 minutes until vegetables are slightly soft but still firm.
Add sliced chicken sausage and peanut sauce to the pan and cook an additional 2-3 minutes until sauce thickens.
Garnish with green onions and serve immediately.
Disclosure: This post is in partnership with al fresco but all of the opinions and thoughts are my own.