A stir-fry is an easy go-to dinner. To stir-fry means to cook foods quickly in a small amount of oil over high heat. The only real work and time is in chopping and slicing the ingredients. The spicy peanut sauce is the highlight in today’s recipe with its mix of crushed red pepper and ginger root. Adjust the sauce to your own taste. Serving the stir-fry on whole wheat angel hair pasta is a nutrition boost, providing 4 grams of fiber per serving.
Chicken Stir-Fry in a Spicy Peanut Sauce
Serves: 6. Preparation time: 15 minutes. Total time: 30 minutes
2 cups cooked whole wheat angel hair pasta, reserving 2 tablespoons pasta cooking water
2 tablespoons reduced-sodium soy sauce, divided
2 tablespoons dry sherry
12 ounces boneless skinless chicken breast, cut into strips
3 tablespoons peanut butter
2 tablespoons honey
2 teaspoons grated ginger root
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1 tablespoon sesame oil or canola oil, divided
1 1/2 cups carrots, julienned
1/2 cups red bell pepper, sliced
1 1/2 cups snow peas, halved
1 1/2 cups onion, sliced
1/2 teaspoon salt
1 tablespoon chopped cilantro, optional
6 lime wedges, optional
Cook the pasta according to package directions, omitting the salt. In a medium bowl, combine 1 tablespoon soy sauce, sherry and chicken strips; toss well to coat.
In a small bowl, combine remaining soy sauce, peanut butter, honey, ginger root, garlic, red pepper flakes and 2 tablespoons reserved pasta water.