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Stir Fry Veggies with Peanut Sauce

December 2, 2016


Stir Fry Veggies & Noodles with Peanut Sauce

1 small bunch broccoli, chopped

1 red pepper, sliced

1 small onion, sliced

1 zucchini, sliced

1 package mushrooms, quartered

1 package tofu, cut into cubes OR

2 boneless, skinless chicken breasts, sliced into tenders

1 package soba or udon noodles

1 Tbsp. plus 2 tsp. coconut oil


For Sauce:

1/4 cup natural peanut butter

1/2 cup tamari or low sodium soy sauce

1/2 cup pure maple syrup

1 tsp. ginger, minced

1 clove garlic, minced

1 tsp. sesame oil


First combine all sauce ingredients in a small sauce pan. Stir over medium heat until the peanut butter melts down and everything is mixed well. Set aside. In two medium skillets cook chicken and tofu, each in 1 tsp. coconut oil. (or one or the other). Sprinkle protein with salt and pepper. Cook until cooked through or until browned on the outside. Chicken needs to cook to 165 degrees. 


Chop the vegetables. Melt 1 Tbsp. coconut oil in large skillet. Stir fry vegetables over medium high heat until softened and browned. Cook noodles according to package directions. Combine veggies and tofu or chicken with some sauce and stir well. Stir sauce into noodles and serve. 




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