Have you ever wanted to drink a sauce?
Well, now you will.
This peanut sauce is rich, creamy, and sweet and salty all at the same time.
I was literally licking my spoon and double dipping it like nobody’s business.
Luckily I work from home and no one saw me. Just like no one hears me having conversations with myself throughout my work day.
If the neighbors did ever peak in and see my dishelved food stained self sitting at my computer they probably wouldn’t recognize the smiley, perky blonde from the front yard.
But hey who’s looking right? And I am still plowing through emails and writing work agreements like any pencil skirt wearing girl in a high rise downtown just maybe a little stickier from licking up peanut sauce. 😉
Hope your day is grand!
Here’s What You Need: (Serves 2 with left over sauce, but easy to double)
Handful of broccoli florets
1 carrot, diced
1 chicken breast, cut into bite size pieces
Asian seasoning (I used Penzey’s Sate Seasoning)
½ cucumber, diced
2 capfuls of vegetable oil*
2 TBS peanut butter
½ tsp minced garlic
1tsp capful of Asian cooking wine (mirin) or Rice wine vinegar
1 tsp of sesame oil
First make the sauce!
Add 1/3 cup of low sodium soy sauce to a blender along with the Asian cooking wine, sesame oil, garlic and peanut butter. Blend until smooth.
Then make the chicken!
Season chicken breast on both sides. Heat one capful of oil over medium high heat and add chicken for about 5 minutes, turning once. Move to a place. Add another capful of oil and be sure that it is hot when you add the carrots and the broccoli along with a capful of soy sauce. Stir constantly for about 1-2 minutes then add the cucumber for about 30 seconds or a minute. Add the chicken back in and stir to be sure it is warm. Drizzle the yummy sauce over the sauce!
Deconstruct! Rice on one part of the plate, chicken on another and veggies in another compartment.
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