Sauce:
¼ cup peanut butter (no sugar or salt added)
2 Tbsp soy sauce
1 Tbsp brown sugar or honey
1 Tbsp lime juice
¼ cup water or coconut milk
Optional 1-2 Tbsp sriracha or other heat
Stir-fry:
16 oz raw chicken, cut into small pieces (or 12 oz cooked chicken)
8 oz broccoli
5 oz mukimame (shelled soy beans)
½ cup chopped frozen spinach
1 Tbsp minced garlic
2 tsp minced fresh ginger or ½ tsp ground ginger
1 tsp sesame seeds
Chopped peanuts and cilantro leaves to garnish
In a small bowl, whisk together the sauce ingredients and set aside.
In one pan, cook the chicken over med-high heat with a little bit of oil. Stir occasionally to enable thorough cooking, but you also want the outsides to sear.
In another pan, cook the broccoli and mukimame over medium heat, with oil or water, until the broccoli is half soft. Add the garlic and ginger and stir for about thirty seconds, then add the sauce and spinach. Stir enough to distribute the spinach, then add the chicken, which should be completely cooked by now, and sesame seeds. Stir everything together and cook another 1-2 minutes for the sauce to slightly thicken.
Serve with rice or by itself, with additional peanuts and cilantro.
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1 cup orange juice
¼ cup sugar
2 Tbsp vinegar
2 Tbsp soy sauce
¼ tsp ground ginger
¼ tsp garlic powder or 2 garlic cloves, minced
¼ tsp black pepper
1 Tbsp cornstarch
2 Tbsp water or soup stock
In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and black pepper. Bring to a boil, then reduce heat to low.
In a small bowl, whisk cornstarch with water/soup stock to form a paste. Stir this mixture into the pot. Continue to cook for a few minutes, until the mixture thickens.
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1 tsp garlic powder or 2 Tbsp minced fresh garlic
1 tsp ground ginger or 1 Tbsp minced fresh ginger
1 tsp ground black pepper
1 Tbsp coconut oil
2/3 cup creamy peanut butter (plain ground peanuts if possible, or low/no salt and sugar)
2 Tbsp soy sauce
1 Tbsp lime juice
1 – 2 Tbsp honey
1/3 – 1 cup water
½ cup chopped cilantro
Optional: 1/3 cup peanuts
Optional: 1-2 Tbsp sriracha
Optional: ½ tsp red pepper flakes
Optional: 1 tsp chili powder
In a pot over low heat, combine the garlic, ginger, pepper, and coconut oil. Stir to combine completely. Add ingredients one at a time, stirring until combined before adding the next ingredient: peanut butter, soy sauce, lime juice, honey, optional peanuts, optional other spices. Stir in enough water to make it the desired consistency. Remove from heat and stir in the cilantro.
Serve with rice or noodles, add chicken and/or vegetables as desired.
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