After such a huge response from Everyday Meals – Halloumi, Tomato and Basil Pasta Bake I have added another one of my stock standard dishes – Stir-fry with Easy Peanut Sauce.

This is what we have when life is busy and we want something easy to throw together and tasty. I won’t say that this is a fancy dish because it is not but it sure is one that is easy and I always have these ingredients in my fridge or cupboard.

You can use beef strips, or pork slices but we often have the stir-fry with chicken.

The best part about stir-fry is that you can add what ever vegetables you like and you can tailor it to everyone’s tastes.

I think this recipe is a hit in my home because it has a peanut sauce that is not too overpowering and you can still taste the flavours of the vegetables and chicken.

3 tips to making the Stir fry with Easy Peanut Sauce!

Tip Number 1

The tip to this stir-fry with easy peanut sauce recipe is not to cook the vegetables for too long, you want them so they are crunchy, not soggy.

Tip Number 2

 You can use a packet of frozen stir-fry vegetables if you want an even quicker dish. 😉

Tip Number 3

The peanut sauce is easy and only takes 3 ingredients!

coconut milk,

peanut paste

and a jar of salsa!!!! 

This is not a recipe for exact measurements… But one where a handful of this vegetable and a handful of another…is what makes it easy!

For this recipe to be gluten-free, I use rice noodles.

This stir-fry is great if you are Coeliac, gluten intolerant, gluten sensitive and are wheat free.

You can add udon noodles…or any other type of noodles, if you are not ‘gluten free’.

Recipe for Stir-fry with Easy Peanut Sauce!

Everyday Meals - Stir-fry with Easy Peanut Sauce!

 

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Author: www.sparklesintheeveryday.com

Ingredients

• Peanut Sauce
• ½ cup of peanut paste
• 250 g jar of salsa sauce
• 300 g of coconut milk (if you prefer more sauce you can add the extra in the tin)
• Stir-fry
• 4 chicken breast -sliced thinly
• 2 tablespoons of peanut oil or olive oil
• ½ teaspoon of minced garlic
• ½ onion - sliced
• Handful of sliced carrots
• Handful of green beans
• Handful of sliced capsicum
• Handful of broccoli
• Handful of sliced mushrooms
• ½ cup of corn - (I cut the kernels from the corn cob but you can use them from a tin)
• Rice noodles-soften in hot water
• (Tip - you can use a packet of frozen stir-fry vegetables if you want an even quicker dish)

Instructions

1. Easy Peanut sauce..
2. In a saucepan add in the peanut paste, coconut milk and salsa/taco sauce, mix and bring to the boil.
3. Remove from the heat and keep it ready to add to the stir-fry
4. Prepare the rice noodles by placing them in a large bowl and following the packet directions. (I simply pour boiling water over them and let them sit for 10 mins or so while I am cooking the stir-fry)
5. Stir-fry
6. In a wok add 1 tablespoon of the olive oil, garlic and onion and cook for 1 minute os so till fragrant...and then add in the chicken (or whatever meat you are using) and cook till brown.
7. Remove the chicken from the wok, and add in the remaining oil and add in the carrots and cook for a minute and then add in the remaining vegetables - snow peas, corn, mushrooms and then towards the end add the bean shoots.
8. Put the chicken back into the wok , add the rice noodles and stir and then pour over the peanut sauce and mix through.

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How to make Stir-fry with Easy Peanut Sauce!

Easy Peanut Sauce

• In a saucepan add in the peanut paste, coconut milk and salsa/taco sauce, mix and bring to the boil.
• Remove from the heat and keep it ready to add to the stir-fry.
• Prepare the rice noodles by placing them in a large bowl and following the packet directions. (I simply pour boiling water over them and let them sit for 10 mins or so while I am cooking the stir-fry).

 

Stir-fry

• In a wok add 1 tablespoon of the olive oil, garlic and onion and cook for 1 minute os so till fragrant…and then add in the chicken (or whatever meat you are using) and cook till brown.
• Remove the chicken from the wok, and add in the remaining oil and add in the carrots and cook for a minute and then add in the remaining vegetables – capsicum, beans, corn, mushrooms and then towards the end add the bean shoots.
• Put the chicken back into the wok , add the rice noodles and stir and then pour over the peanut sauce and mix through.

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