This meal satisifies those cravings for Thai/Asian food without the grease or price of take-out. I love using fresh zucchini, red and yellow bell peppers and mushrooms, but canned waterchestnuts or celery add a nice crunch.
- 3 spoonfuls of unsweetened Peanut Butter
- 1 spoonful of Tahini
- 3 tblsp Soy Sauce
- 1 tblsp Hot Sauce (I use Crystal, if you use something strong mix together and add more to taste)
- 1/4 c. water
- 1 tsp Rice Vinegar
- 1/4 tsp honey
- 1/2 tsp dry mustard
- 1/4 tsp red pepper–again, this is pretty spicy. Add more or less to taste)
Mix together in food processor or by hand until well blended. Add a spoonful of sauce to the chicken breast and set to broil. I use frozen chicken which I let cook for 20 minutes at 350 straight from the freezer and then broil at the same temperature on the lower over rack for another 15 minutes. If not using frozen chicken, apply the sauce around 10 to 15 minutes of being in the oven.
- Fresh Garlic
- Chicken Stock: An excellent alternative to oil when sauteing veggies (or stir-frying in this case)!
Grate or finely chop 1/2 a clove of garlic into non-stick wok or skillet. Add 1-2 tblsp of chicken stock and let cook for a few minutes at low or 250 degrees for a minute or two. You will smell the garlic and at that point will add the mushrooms. Let them cook for several minutes brown slightly.
Add the bell peppers and zucchini along with several spoonfuls of the peanut sauce and 1-2 tblsps more of chicken stock. Let the veggies cook for several more minutes or until the zucchini becomes slightly transparent.
Serve stir fry over brown rice and place chicken on top. Top with sauce, some green onions if you have them and enjoy!