Recipe Recycle: Simple Stir Fry
I’ve had one of those weekends. You know, the kind where nothing is planned, and you can literally lay around all weekend in your pajamas? I’ve come to love these weekends.
I used to be happy being busy on the weekends, but it really makes the time go by so much faster. Anyways, I’m committing to having many more weekends like this in my future. Gives my mind a rest from the normal torture I put it through during the work week, and also allows for some much needed down time with the hubby.
In the meantime, I made this super simple, but super yummy stir-fry the other night. It’s a recipe I threw together on the fly a few years back and am still in love with.
Chicken-excellent source of protein, contains Vitamin B6 for energy and cardiovascular health, high in niacin, which protects against age related cognitive decline
Peanut Butter-high in protein, excellent source of niacin, biotin, B vitamins, calcium and potassium. Rich in tryptophan which promotes healthy nervous system functioning. Good source of boron, which plays a vital role in bone health.
Did you have a relaxing weekend? I hope so! Back to work we go…but give this stir-fry a try this week and let me know what ya think!
(makes 4 servings)
1 lb boneless skinless chicken breast, cut into strips
2 tablespoons olive oil
salt and pepper
2 tablespoons garlic powder
2 cups of stir-fry vegetable mix
1/4 cup water
1/2 red onion, thinly sliced
1/4 cup soy sauce
1/4 cup natural peanut butter
1/4 cup peanuts
In a wok or large skillet, heat 2 tablespoons of olive oil over medium high heat. Once hot, add chicken, season with salt, pepper, and garlic powder. Let cook 10-15 minutes, stirring occasionally until chicken is cooked through. Drain chicken and place back in wok. Add vegetables and water. Season veggies again with salt, pepper and garlic powder as desired. Let steam another 5 minutes until veggies become tender.
Meanwhile in a small saucepan, heat peanut butter until melted or liquefied.
Add onion, soy sauce, and melted peanut butter into wok, stir to combine and let simmer again for another 5 minutes or so. Add in peanuts, and continue to cook for another 1-2 minutes. Serve over brown rice, and enjoy!
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...