Stir-fry’s are one of the easiest meals to put together. You can use fresh, frozen or canned ingredients and add any combination of leftovers from the fridge. Stir-fry’s are my favorite way to get vegetables into my diet, especially when smothered in a thick and hearty peanut sauce. This quick, well-balanced and most importantly delicious meal is perfect for a weeknight when prep time is limited. Tofu would be an excellent substitution for chicken, if you swing that way. And go for the homemade peanut sauce if you have the time, otherwise A Taste of Thai makes a mighty fine peanut sauce mix, one of the best I’ve had.
1 lb (16oz) broccoli
2 cups sliced carrots (about 3 large carrots)
1/2 lb (8oz) chicken tenders or tofu
2 cups tofu shirataki noodles (or any grain/pasta)
1 cup peanut sauce (store bought or homemade)
2T chunky peanut butter, to thicken
salt and pepper, to taste
1. Steam the broccoli and carrots until tender but still crisp, about 5 minutes. Drain and thoroughly rinse shirataki noodles, if using, and cook in boiling water with salt for 5 min (or cook other grain/pasta of choice).
2. Cut the raw chicken into bite-sized pieces. Preheat a pan to medium-high. Spray with cooking spray or a teaspoon of canola oil. Add chicken, salt and pepper. Cook for 5 minutes or until fully cooked.
3. Add broccoli, carrots and peanut sauce to pan. Add 2T peanut butter to thicken, if necessary. Drain and rinse the noodles. Spoon the stir-fry mixture over the noodles and serve.