Chicken and Peanut Sauce

This is our go-to-don’t know what to make for dinner-too tired to think recipe. The sauce is super easy to throw together, and can be combined with lots of different vegetables and protein sources. Sometimes we make it with rotisserie chicken we pick up from the grocery store, sometimes we use tofu, tempeh or Gardein Chickn’ pieces. Stir-frys are our great fridge cleaning nights. Got spinach, kale or other greens, throw it in. Need to use up zucchini, green beans, carrots (or even frozen veggies in a pinch) chop them up. The beauty of this recipe is you can use whatever you have on hand and is easily doubled.

Asian Peanut Sauce
3 Tablespoons Natural Peanut Butter
3 Tablespoons Braggs Liquid Aminos
3 tablespoons Rice Vinegar
3 tablespoons water
2 tablespoons sesame oil
1/4 tsp hot sauce to taste

Pulse all ingredients in a small food processor. Set aside.

In a large skillet saute any combination of the following ingredients.

2 Cups chopped:
Zucchini, Carrots, Bell Peppers, Onion, Broccoli, Mushrooms, Asparagus, Celery, Green Beans, Brussel Sprouts

When browned add:
Cooked Chicken, Browned Tofu or Tempeh, Baked Gardein Chicken Pieces
And...
3 Cups Greens:
Baby Spinach, Kale, Mustard Greens, Arugula



When greens are wilted pour sauce over vegetables, stir and serve over noodles or on its own!