Peanut Thai Stir-fry with Chicken

Image credit: EatingWell Magazine


  • 8 oz. uncooked brown rice
  • 1/3 cup water
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup peanut butter
  • 1 Tbsp. minced garlic
  • ½ tsp. crushed red pepper flakes
  • 1 lbs. boneless skinless chicken breast cut into ½ inch strips
  • 2 Tbsp. olive oil
  • 1 bunch broccoli, cut into florets
  • ½ cup shredded carrot
  • 1 cup frozen string green beans
  • ¼ cup unsalted peanuts


  • Cook brown rice according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, garlic and pepper flakes.
  • In a large skillet or wok, stir-fry chicken in 1 tbsp. olive oil until no longer pink. Remove and keep warm. Stir-fry broccoli, carrots and string green beans in 1 tbsp. olive oil until vegetables are tender.
  • Add sauce mixture and chicken to the vegetable stir-fry. Serve on a bed of brown rice and top with unsalted peanuts as desired. 

Recipe: Kramer Daugherty, RDN

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game day sweet potato fries

Serves: 6-8 people


  • 3 medium sweet potatoes
  • Olive oil cooking spray
  • Extra virgin olive oil
  • Garlic powder
  • Chili powder
  • Dried oregano
  • Sea salt


  1. Preheat oven to 425 degrees Fahrenheit. Spray 2 baking sheets with cooking spray.
  2. Rinse and scrub sweet potatoes in water. Slice into fry shaped strips (1/4 – ½ in. thickness). (Leaving the skin on keeps in the fiber!) Put onto baking sheets.
  3. Drizzle with olive oil (about 1 Tbsp.) and toss; spread back out onto baking sheets.
  4. Sprinkle seasonings lightly over sweet potato fries. Use as much as desired. After you have made these a few times you will find your perfect balance! I hope you love the combination of garlic, chili powder, oregano, and salt as much as I do.
  5. Bake in the oven about 15minutes. Times vary depending on your oven and the thickness of the fries. The fries with be slightly soft and browned on the baking pan side.
  6. Remove with spatula onto a serving plate or bowl. Enjoy!