A sweet and salty peanut stir fry, loaded with veggies and protein.
Prep Time:15 minutesmins
Cook Time:20 minutesmins
Total Time:35 minutesmins
4
Ingredients
For the chicken
2bonelessskinless chicken breasts
1tbspsesame oil
1tbspsoy sauce
1tspgrated ginger
1garlicminced
For the sauce
2tbspcanola oil
4clovesgarliccrushed
2tbsplime juice
2tbspsoy sauce
2tspbrown sugar
¼tspcayenne
½cuppeanut butter
½cupwater
For the stirfry
1tbspcanola oil
1red pepperchopped
8ouncesmushroomssliced
1small zucchinisliced
1/2cupof sugar snap peas
1large red onionsliced
8ozof whole wheat spaghettialternatively, this dish could be served over rice
Instructions
Preheat oven to 400 degrees Fahrenheit.
Combine the sesame oil, soy sauce, ginger, and 1 minced garlic.
In shallow baking dish, place the chicken and marinade. Turn to coat. Place in fridge for 20 minutes.
Meanwhile, make the sauce. In a small saucepan, heat the canola oil over medium low.
Add the garlic and cook until fragrant, about 1-2 minutes.
Then add the lime juice, soy sauce, bro sugar, cayenne and peanut butter. Once the peanut butter has melted, add the water and stir to combine. Remove from heat.
Once the chicken has marinated, place in the oven and cook until an instant thermometer registers 180 degrees Fahrenheit. Remove from oven and sliced thinly.
Heat a large pot of water over high heat. Once the water has boiled, add the spaghetti. Cook until al dente and drain.
In a wok or very large frying pan, heat 1 tbsp of canola oil. Add the veggies and cook until tender crisp.
In individual bowls, layer pasta, veggies, chicken, and sauce. Top with chopped peanuts, if desired!