I love cooking with a wok, but you don’t need one to cook Asian food. A heavy metal deep-sided skillet will work fine.  Prepare all your ingredients ahead of time and keep them close. Stir-fry is a quick cooking method using high heat, so you need to add the ingredients quickly.

This yummy recipe uses cayenne pepper and Asian Chili paste to add a spice to the dish. If you don’t like much spice, then you can omit them and still have a tasty, healthy main course. Pair this up with riced cauliflower, either cooked fresh or one of the frozen varieties to keep this a low carb meal.

Thai Peanut Chicken with Broccoli

3 tablespoons Low Sodium Soy Sauce
4 tablespoons Creamy Peanut Butter
2 teaspoons Rice Wine Vinegar
1/2 teaspoon Cayenne Pepper
3 tablespoons Olive Oil
4 skinless, boneless Chicken Breast halves – cut into thin strips
3 tablespoons chopped Garlic
1 1/2 tablespoons chopped fresh Ginger Root
3/4 cup chopped Green Onions
2 /2 cups Broccoli Florets
1 tablespoon Asian Chile Paste
1/2 cup unsalted dry-roasted Peanuts

In a small bowl, add the soy sauce, peanut butter, vinegar, and cayenne pepper and stir to combine. Set aside.

Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.

Reduce to medium heat, then add green onions, broccoli, peanuts, Asian chile, and the peanut butter mixture. Cook and stir for about 5 minutes, or until broccoli is tender, and chicken is cooked through.

Serve over riced cauliflower.