Oh good day sweet people! This is one of my favorite recipes and I’m excited to share it with you all. Quite flexible and super easy to prepare. Plus this peanut sauce… well you can use it on pretty much anything and everything. It’s heaven! In lieu of vegan chicken, you can use chickpeas, tofu or nothing at all and just do straight up veggies if you desire. Let’s get going!
Ingredients for Stir Fry:
1 tbl oil (I used a mix of toasted sesame and olive oil)
1 package of Sweet Earth mindful chicken or 1 can of chickpeas, drained
1 Bell Pepper, thinly sliced
2 cups of broccoli, I used frozen but fresh works well too, chopped into small florets
6 fresh spears of asparagus, chopped into 1.5 inch pieces
1/2 cup of edamame, again I used frozen
4 cloves of garlic, minced
*Use whatever fresh or frozen veggies you have on hand!
Method:
Into a sauté pan, add your oil and heat over medium heat. Add your vegan chicken and veggies and cook until tender. In the meantime, cook your noodles if using according to package instructions. Then start your sauce. This recipe moves fast!
Sauce ingredients:
Heaping 1/2 cup of creamy peanut butter
2 tbl of liquid aminos or soy sauce
2 tbl of maple syrup
2 tbl chili paste
1 tbl toasted sesame oil
1 tbl of apple cider vinegar
Juice from half a lime
2 inch nub of fresh ginger, peeled and grated
4 cloves of garlic, minced
Water as needed to thin the sauce to your preference. Start with 1/4 cup of water and add a small amount as necessary.
Optional toppings:
Red pepper flakes
Cilantro leaves
Sesame seeds
Peanut Sauce
Into a bowl, add all of your ingredients to a small saucepan over low heat. Whisk to combine. You’ll need to add water to thin the sauce out as needed. I kept adding water to achieve a thinner sauce but its to your preference.
Plating:
I added noodles to the bottom of my plate. Added the stir fry veggies and chicken then drizzled with sauce. A lot of it!
Can’t wait to hear what you think of this gem! ~ox
— Knead to Cook
