Peanut-Tai Sauce: My New Fav

You know what’s funny about me?  I prefer to cook lunch over any other meal.  I’m not too good at breakfast foods unless it’s something like cereal.  Me and pancakes are still working on our relationship as my husband makes better pancakes than I do. Plus, I’m not big into breakfast foods anyway, so by lunch I’m starving and want a hearty meal.  So, when I’m home and able to whip me up something to eat, I do (assuming there aren’t any left overs, I love me some leftovers as well).

I absolutely love cooking with frozen foods.  I stock up on frozen broccoli, asparagus, onions, peppers, and frozen chicken strips.  With those basics I can make different types of meals with them.  Also? I’m the only one that eats my concoctions so I can cook whatever I want! Savannah is always down for a nap and Mark either isn’t here or won’t eat the veggies I love.  Maybe it’s that freedom that makes me love my lunches so much, it satisfies my veggie cravings and different flavors.

My favorite thing to cook right now?  A Tai-Peanut Stirfry that I serve over noodles.  Oh my goodness…YUM!  I found this quick and easy recipe at Cooks.com (my favorite place to find new recipes) a few weeks ago and have made it several times.  I’ve altered the recipe to show how I do it:

Frozen Chicken Strips (the amount you want)
Desired amount of sliced broccoli, asparagus, bell peppers, onions, etc.
1/3 c. peanut butter (The original recipe is too thick and peanuty for my taste)
1/2 c. water (I tend to use more as needed to make it less thick)
2 tbsp. soy sauce
1 tbsp. brown sugar
2 or 3 cloves garlic, minced (I use the minced garlic in a jar)
1/2 tsp. Crushed Red Pepper

Start water to boil for pasta.  In a wok or large skillet, heat oil over medium-high heat. Add garlic and chopped onions; stir-fry 30 seconds. Add chicken, broccoli, and other veggies; sprinkle some soy sauce over it and stir-fry until heated, about 5 minutes. While pasta and stir fry is cooking (it’s ok to let it hang out even when it’s done heating), in a small bowl blend peanut butter, water, soy sauce and sugar. Stir in peanut butter mixture with the chicken and veggies. Cook, stirring constantly until sauce is smooth, about 3 minutes.

I also tend to throw in other things if I feel it needs it, like some salt and pepper, onion powder, etc.  You make it to  your taste! Best of all? It’s so easy and done within about 10 minutes. Which means less time cooking, more time blogging during nap time for me :-)


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