Wednesday, January 18, 2012

Quick Chicken & Veggie Stirfry w/Spicy Nut Sauce

Last night I came home from working out and had less than 30 minutes until Tyge would be home, so wanted to make something quick for dinner. We typically eat a protein, vegetable or two, and a starch for dinner so stirfy'ed something is always a quick and easy option. AND I got an awesome new wok for Christmas that makes stir frying even better! Even though I used the large pan that was already in the sink for this time! Anyway, I had a bunch of fresh veggies to chop, thawed some chicken, made up a sauce and it came together rather nicely! I don't have an exact recipe, but here's the gist:

Chicken & Veggie Stirfry with Spicy Nut Sauce (I won't be winning any title creativity contests, okay?)
Serves 2 plus leftovers for lunch :)

Main Ingredients:
-Protein - 8 chicken tenders or 3 breasts
-Vegetable - variety of chopped veggies (I used red pepper, asparagus, celery, onion, and carrots)
-Starch - brown rice or quinoa works best

Ingredients for the sauce (I honestly didn't measure, just eyeballed and sampled until it tasted right):
-Ginger in a tube - generous squirt
-Chili Pepper in a tube - somewhat less generous squirt
-All natural almond or peanut butter - 2 large Tbsp.
-Low sodium soy sauce - 4-5ish Tbsp.
-Agave nectar - 2-3 Tbsp.

Stir together all ingredients in a small bowl and set aside

Chop up thawed chicken tenders/breasts and put in large pan or wok with some EVOO, minced garlic, salt and pepper to taste

Add chopped veggies

And saute until done - stirring somewhat consistently for 8-10 minutes

Add your starch (Target brand microwave brown rice is the BEST thing ever)

Then add your sauce and stir until heated throughout. Top with sesame seeds and serve! Quick, easy, and deeeelicious - got Tyge's stamp of approval anyway. :)

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