How do you say “yum” in Thai? Well, if you ask Sarah, she’d say “peanut butter.” And me? I think of stir fry.
I love a good stir fry, because it’s such an easy way to pack in a ton of veggies and protein — not to mention, an opportunity to smother said veggies and protein in delicious sauces. Sauces like this creamy, spicy, delicious, peanut-buttery goodness that came together faster than I could say “yum” in just about any language.
I mean, look at that. It kinda looks too good to be healthy, know what I mean? The Thai-inspired peanut butter sauce is so mouthwatering, I seriously considered drinking it right from the plate. I didn’t, but I wanted to…and it is BRD-approved, so I suppose you could, as long as you’re willing to throw all table manners out the window.
If you happen to be by yourself when you’re eating this, go ahead and lick the plate. I won’t tell anyone.
But if you find yourself in a situation where there’s an awful lot of that spicy, peanut-buttery goodness left on your plate, and you’re surrounded by people who might not understand the love between a person and their Asian-inspired peanut sauce, you can always throw some more noodles in it and keep enjoying the flavors in a slightly more civilized fashion.
Sorry, did I say “noodles?” I meant to say “zoodles.” I broke out the Spiralizer for this one and whipped up a batch of zucchini noodles in less time than it takes to boil water and cook up regular pasta. Because I’d hate to miss an opportunity to cram more vegetables into my belly.
And I’d hate even more to have to save something this good just for my BRD “free” day. Trust me, you’re gonna want to eat this every day.
I know what I’m having for lunch tomorrow. 😉
- 1- 14 ounce can unsweetened light coconut milk
- ⅔ cup peanut butter
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon crushed red pepper
- 1 pound skinless, boneless chicken breast halves, cut into 1 inch pieces
- 1 tablespoon grapeseed oil
- 2- 10 ouce packages of frozen broccoli, pepper, onion, stir fry vegetables
- 1 cup of frozen peas
- 2 zucchinis, spiraled
- In a medium bowl whisk together coconut milk, peanut butter, salt, ginger, and crushed red pepper; set aside.
- Sprinkle chicken lightly with additional salt and pepper. Pour grapeseed oil into a large skillet and heat over medium-high heat. Add chicken. Cook and stir about 5 minutes or until chicken cooks through. Remove from skillet.
- Add stir-fry veggies and peas to skillet. Cook and stir for 2-3 minutes or until heated through.
- Add coconut mixture to vegetables and return chicken to skillet. Cook until heated through and sauce reduces a bit.
- Add spiralized zucchini to skillet and continue cooking for 2-3 minutes. Add chicken and blend all ingredients thoroughly.
- Plate and serve.