Peanut Butter Thai Stir Fry

Plan Z Phase: This is a Z3 (ZReboot) recipe.

I love peanut sauce with my Thai food. It feels like Asian comfort food. Don’t knock it til you try it. I thought it sounded really weird when I was younger but once I tried it I became a big fan.

Servings: Serves 4 but can be easily doubled.

Ingredients:

• 1 cup of chicken broth (divided)
• 3 cups of assorted veggies. I used: orange and red pepper chunks, 1/2 of a large onion, 1 cup of celery chunks,, and 1/3 cup of water chestnuts cut in half (water chestnuts are higher carb so keep the amount low)
• 2 cups of bok choy chunks (Take off outer leaves, rinse and chop. Discard the bottom.)
• 2 Tbl of Bragg’s Aminos
• 1/2 cup of peanut butter
• pinch of red pepper flakes (or to taste)
• 3 boneless chicken breast halves cut into chunks
• 2 Tbl of peanut oil
• 2-3 cups of napa cabbage, shredded (take off outer leaves and then cut into 1/4-1/3″ wide slices)

Instructions:

Add peanut oil to a large saute pan. Heat on medium and add your chicken chunks. Stir often to briskly cook them. This will only take about five minutes. Just make sure there is no pink left.

In another pan, add the broth. Bring it to a boil and add peppers, onions, celery, and bok choy. Saute on medium for five minutes or until the veggies are loose. Stir often. Add the Bragg’s Aminos and garlic and peanut butter.  Stir and add pepper flakes.  Add chicken and shredded napa cabbage. Stir. Cook on medium just until warm.

Want a looser sauce? (I like mine a little runnier). Add the other half of the chicken broth and stir to heat.

This dish has some zip but it is not spicy. To make it spicy, add more pepper flakes or serve with Sriracha sauce on the side, so each individual can make it as zippy as they like.

Enjoy!

Cheers,