Thai Chicken and Broccoli

During our most recent visit to Florida to see family, I decided to try a new concoction for Baby Girl.  I had been thinking about ways to entice her into eating meat, and decided peanut butter might just be the ticket.  We just tried peanut butter a couple of weeks ago - just a little bit spread on whole grain bread - which she LOVED; so, I thought I would try some sort of Thai recipe with chicken, peanut butter, and a vegetable.  Since broccoli has also been a bit of a battle, that is what I chose.

Now, keep in mind that peanut butter is one of those hot-button foods you should check with your pediatrician about before serving to your little one.  Here is what babycenter.com says about when to introduce it.  I spoke with my pediatrician about it, and was given clearance to start at around 9 months.

Also, this recipe calls for the tiniest bit of low sodium soy sauce - another hot-button food.  Please be aware that general medical opinion advises that you not add salt to baby food until after the first year.  Too much salt can cause kidney strain for babies under 1, as well as other problems.  However, many baby food recipes call for a dash or two of low sodium soy sauce.  Although this ingredient is low sodium, soy sauce packs a salty punch regardless, so just remember to use sparingly!

SO...  All that said, here is the recipe!  Little Girl went CRAZY for this stuff!  I have never seen her so excited about a meaty meal.  I would consider this a healthy success!

Thai Chicken and Broccoli

(These measurements are approximate).

1 tablespoon sesame oil

2 chicken breast tenders, small diced

1 tablespoon sesame seeds

1/4 cup frozen chopped broccoli florets and stems*, defrosted and small diced
1 teaspoon rice vinegar
Dash of soy sauce (low sodium)
A few sprinkles of ground ginger
A few sprinkles of garlic powder
1 tablespoon peanut butter

Warm the sesame oil in a medium sauté pan or wok, over medium heat.  Add the sesame seeds and sauté  for a couple of minutes, until seeds are lightly toasted.  Add diced chicken and broccoli and sauté for about 3-5 minutes, or until the chicken is cooked through.  Season the mixture with the rice vinegar, low sodium soy sauce, ginger, and garlic powder, and stir to combine.  Add the peanut butter last, and stir until the peanut butter has melted and coated the chicken and broccoli pieces.  Serve warm, either alone or with unsalted rice.

*I chose to use broccoli florets and stems because the stems actually have a sweeter flavor than the more bitter florets.