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