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Serves: 2 servings
Stir fry has to have a rich flavourful sauce in order to pique my interest. Peanut sauce is great for that. This recipe goes well over rice or on its own. Vegans like it without the chicken.
Ingredients
- 2 skinless boneless chicken thighs or 1 breast, optional
- 2 tbsp avocado oil
- 1/2 cup of chopped onion
- 1 chopped carrot
- 1 hand full of snow peas
- 1 small chopped red or yellow bell pepper
- 1 cup chopped broccoli
- Other small amounts of vegetables you like
- 2/3 cup water
- 1/4 cup peanut butter
- 1 tbsp white vinegar
- 2 tbsp soya sauce
Instructions
- Heat the oil in a frying pan or wok.
- Add onion and cook for 5 minutes until translucent. Add chicken if using and cook until brown on all sides.
- Add chopped carrot and cook for 2 minutes. Then add bell pepper and stir. Add snow peas and broccoli. Stir and cook until broccoli is bright green.
- Mix water, peanut butter, soya sauce and vinegar in a cup until blended. Pour into vegetables and cook for 1 minute to thicken and get glossy.
- Enjoy!