Chicken Peanut 'Satay' Stir-fry
- Shalie Bireta
- Jan 7, 2019
- 2 min read
Seriously y’all, I’m predicting this stir fry to be my most made meal of 2019. 🍚
Sauces are commonly dissed for being sources of hidden sugars, salts, MSG, carbs, and fats. I have cultivated a list of must have “clean brands” over the year. (Would you be interested in me sharing that with you?) As much as I’d love to pull my food processor out and make lots of homemade dressings.... weeknights... ain’t nobody got time for that. I was craving a creamyyyyyy 🥜 satay sauce. Trader Joes no longer carries one 😭 So, I created a mix of 2 ingredients : PB2 powder and liquid aminos. TO SAY I’M obsessed is an understatement.
This meal is: 5 ingredients + a few dashes of dis and dat. Simple. Stock-able. Freezer made into meal = 25 mins. What you need: Chicken Frozen Stir Fry Veggies Pb2 Almond/Peanut Butter Liquid Aminos (think soy sauce - less sodium) Heat skillet with olive/coconut/avocado oil. Dice chicken into bite size pieces.
I seasoned with Mrs. Dash Salt Free Garlic and Herb Seasoning. Add chicken to pan and begin browning. When meat is mostly cooked through, add one handful of veggie per portion cooking. I consider 1 chicken breast as 2 portions. While veggies are de-freezing and cooking with the chicken, mix PB2 with liquid aminos, vs water as indicated on the instructions. It will make a thick paste. (Keep stirring the stir fry.) After 7-10 mins, there will be added water from the frozen veggie ice. Strain.
Return to pan and add peanut satay paste. Mix well. I also added a generous spoonful portion at this time, and did a dash of liquid aminos over the entire meal. With the heat of the stove, it should melt into a creamy sauce with stirring. BON APPETITE! Now take a picture to post and tag #BIRETABITES!
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