Supper in Under 30 Minutes!

A Few Words…

People always tell me that I make too much food! And I do, but on purpose.

#1 If there aren’t any leftovers from dinner, then I always feel like I didn’t make enough.

#2 I love having variety and choices in my fridge so I can have healthy options readily available.

I had 4 pieces of leftover chicken in my fridge and that’s how this meal came about! Simple ingredients, easy to prep and so delicious.

It’s not necessary to spend hours in a kitchen to get a great meal. All you really need is some staples on hand, some utensils and a good wok pan. I use the T-Fal Nonstick Jumbo Wok Pan.

What’s nice about this is that you can swap the chicken for any type of cooked protein! Swap the chicken for cooked beef, turkey, fish or make it vegetarian and add tofu!!

Supper in Under 30 Minutes!

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Serves 3-4

  • 3-4 cooked chicken breasts (I used leftover bbq’d chicken), cut into bite sized strips
  • 1 tbs. olive oil
  • 2 Vidalia onions, sliced thinly
  • 2 bell peppers, cut into thin strips (I used red and yellow)
  • 2 stalks of broccoli cut into florets
  • Handful of peanuts for garnish
  • Sesame seeds, for garnish

Peanut Butter Sauce

  • 3 tbs. low sodium tamari
  • 3 tbs. peanut butter
  • 1 tsp. sesame oil
  • 1 tbs. brown sugar
  • 2 tbs. rice vinegar
  • 1/4 cup warm water
  • 1/4 tsp. cayenne
  • 1 garlic clove, minced
  • 1 tsp. grated fresh ginger, to taste
  • 1 tbs. cornstarch

Mix all the Peanut Butter Sauce ingredients together in a bowl with a whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until you reach the desired consistency. Set aside.

Heat up your wok or large skillet with oil and add the onion slices in the middle of the pan. Sauté until softened and then add the broccoli and cook for a few minutes. Add the peppers with the chicken pieces and mix everything together. Add the peanut butter sauce to the pan and mix well.

Garnish with peanuts and sesame seeds. Serve over basmati rice or noodles.