I use this dish for a weekday meal that looks and tastes great, but isn’t a big hassle to make. Personally, I love peanut sauce and this variation is incredibly easy to make. You use peanut butter to make it. You can make the real deal using peanuts, but that’s for another post my friends, we want quick and easy here.
Get your favorite vegetable mix from the grocery store, you know the kind that’s already chopped up and mixed in a bag. I promise you will enjoy this recipe and so will your family.
Chicken Stir-Fry with Peanut Sauce
Adapted from Epicurious
Vegetable-oil cooking spray
1 tablespoon of vegetable oil
4 boneless, skinless chicken breast, sliced
2 teaspoon sesame oil
2 cloves garlic, minced
2 teaspoon minced fresh ginger
6 cups of your favorite vegetables, chopped
Ingredients Peanut Sauce:
6 tablespoons hot water (not boiling)
3 tablespoon peanut butter
2 tsp low-sodium soy sauce
2 tbsp rice vinegar
3 tablespoons lemon juice
1 tablespoon lemon zest
½ teaspoon salt
Hot chile sauce (to taste)
Sesame seeds, for garnish
- Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender.
- Return chicken to pan; stir-fry 3 minutes.
- For the sauce, whisk the 6 tablespoons of hot water (not boiling) into peanut butter to blend. Add soy sauce, vinegar, and hot sauce, lemon juice, lemon zest and mix.
- Divide stir-fry and sauce onto 2 plates. Serve each over ¾ cup white rice or rice noodles. Garnish with sesame seeds.
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