Asian Style Stir Fry w/ Simple Homemade Peanut Sauce

I am a big fan of stir-fry since you can add any veggies you have on hand to a skillet, add a protein, a sauce and ‘wa-la’, you have a meal! Now, sure you can buy plenty of off-the-shelf peanut sauces, but I find that when I end up buying one, using it once and then I don’t get around to using it for a while. Months later find it in the depths of my fridge and end up tossing it – what a waste. I hate wasting food. So, I started making my own since I almost always have the ingredients on hand that I need to whip up my own simple peanut sauce and with way fewer additives and for a lot less money too! Plus, I can use high quality nut butter, or sub in almond butter if I need to keep it peanut free for allergy concerns. People always rave about this one and I can’t tell you how simple and healthy this is! Plus, if you happened to just make the crock pot roasted chicken, this is a great same-week meal to use up some of that chicken you have on hand.

THE WHAT:
STIR-FRY INGREDIENTS
½ box rice noodles (I prefer brown rice, but regular will do just as well)
4-6 boneless skinless chicken thighs
Extra Virgin Olive Oil (EVOO)
Coconut Oil
garlic powder, sea salt & pepper
Small white or yellow onion - chopped
4-5 med sized carrots – sliced (slice all about the same size so they finish cooking
at the same rate)
1 yellow or red bell pepper - chopped
1-2 cups chopped mushrooms (white button or baby bella)
2 handfuls of rough chopped spinach or kale
1 Tablespoon finely chopped ginger
1 clove finely chopped garlic

OPTIONAL INGREDIENTS
Fresh cilantro
Chopped peanuts

SIMPLE PEANUT SAUCE
In small bowl, whisk together the following
2 heaping Tablespoon peanut butter (almond butter could work too)
1 Tablespoon toasted sesame seed oil
3 Tablespoons soy sauce
5 Tablespoons water (basically add water as you whisk to desired thickness)

THE HOW: 

1. Fill a large pot with water and add 1 teaspoon of sea salt to the water – bring to a boil
2. Rub the boneless skinless chicken thighs with EVOO
3. Sprinkle the chicken with garlic powder, sea salt & pepper to taste.
4. Grill chicken thighs approximately 6-7 minutes on each side until cooked through and they are not pink inside – Don’t overcook and dry it out
   • Alternatively, you could sauté the chicken in a skillet
5. After letting chicken rest a few minutes, slice chicken and set aside.
6. In a skillet or wok, add approx 2 Tablespoons of coconut oil or EVOO and sauté chopped onions over medium heat until translucent (3 mins)
7. Add the sliced carrots and cook 2-3 minutes.
8. Cook the rice noodles for 4 minutes (or per package instructions).
9. Add the chopped bell pepper and baby Bella mushrooms along with the ginger and garlic and cook another 4-6 mins (until the peppers are cooked but still crunchy)
10. When all is cooked, add the chicken and chopped greens and sauté until greens are wilted.
11. Add your cooked noodles to the wok with cooked veggies and chicken.
    NOTE: You could also throw this mixture over rice if you don’t have any noodles on hand.
12. Pour the peanut sauce over the mixture in wok and toss all together. Add a little water if its too thick, or let it simmer for a couple of minutes on low to thicken it up to your liking.
    Optional: Top with chopped cilantro and rough chopped peanuts
    Optional: Top with 1-2 scrambled eggs (cooked separately) prior to servingServes 4
    ENJOY