We all know I’m a big fan of stirfrys. And for some reason, right after I go to the grocery store, I can’t help but crave one! I think it’s because my fridge is stuffed so fun of delicious looking vegetables and they’re all I can really think about eating.
But yesterday I took my stirfry to a whole new level. First of all, I had a plethora of peppers. I picked up a poblano and cubanelle pepper this week just because they looked good….and yellow peppers were on sale for $1 each so you know I buy at least 4 every time I’ve been in the grocery store since that started! Add a red pepper and you’ve got yourself a pepper explosion!
Before I went to work, I chopped up all of my peppers, along with some broccoli, onion, green beans and carrots. I put them in a tupperware with some garlic and threw them in the fridge. Then I sliced up a leftover chicken breast from our weekend grilling. When I got home from work, all I had to do was heat up the pan and toss everything in.
I wanted to change things up a little bit and a peanutty sauce was sounding really good. I wasn’t sure how it was going to turn out, but I thought I’d give it a whirl.
I added 1/4 c peanut butter and 1/2 c vegetable broth to a small pan, along with some soy sauce and ginger and heated it up, stirring until smooth. Then I added a little cornstarch to thicken it up. First taste test? Blah. It definitely needed something else. I added a little more vegetable broth, a pinch of brown sugar and a splash of orange juice and voila! Deliciousness.
You could also pour the sauce over the stirfry before serving, but I’m a control freak when it comes to sauces so I like to serve mine on the side.
After the veggies cooked to crisp tender, I added the chicken to warm it up. I also added some chopped cashews for a nice nutty crunch!
Serve the stirfry over brown rice and top with peanut sauce.
I didn’t really measure stuff as I was adding it to the sauce, but here’s my best guess as to the amount of each ingredient I used:
Nutty Pepper StirFry Sauce
Cook Time: 10 min
Ingredients (1 cup)
- 1/4 c creamy peanut butter
- 3/4 c low sodium chicken or vegetable broth
- 2 Tbsp low sodium soy sauce
- 2 Tbsp orange juice
- 2 tsp grated fresh ginger
- 1/2 tsp cayenne pepper
- 1 Tbsp brown sugar
- 1 Tbsp corn starch
Instructions
Combine all ingredients in a small saucepan over low heat until thickened.
Serve over stirfry.
Enjoy!
–Lindsay–
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oh I can’t wait to try that peanut sauce!
let me know how you like it!
I have a new love for peanut sauce! This looks great. I have stiry fry on the menu for tonight so I might need to try it!
i share your new love 🙂
That looks so good Lindsay!! I love stirfries too. They are quick, delicious, and EASY!
i know! aren’t they just the best?!
This sounds fab! There is nothing like a good stir fry. I’m so happy you shared your sauce recipe because up until now, I’ve only used the bottled kind (which I like, but something tells me it is NOT healthy! 🙂 )
haha i know what you mean. hope you like this version!
this looks delish! thanks for sharing 🙂
you’re welcome 🙂 it was quite tasty
I love cashews in my stir fry! For some reason, mustard always ends up in the recipe too 🙂
mustard, eh? not sure that would fly with me…but i LOVED the cashews
i love stir fries too! i also love fully stocked refrigerators – which mine has not been for about a month. 🙁 can’t wait to move and go grocery shopping for real again!
sooooo close!!!
So fantastic! This is like an ideal dinner for me. Love peppers, love peanut sauce. Stir fry is just an awesome week night dinner. Glad you enjoyed.
a match made in heaven i’d say 🙂
The peanut sauce looks fantastic. I like sweet peppers but not spicy ones so I would omit all the hotness haha
ooooh you would have trouble in our house! we’re all about the hotness 🙂
I love peanut sauces and peppers…this stir fry looks amazing 🙂
thank you!!! it was a delightful combo
Your stir fry looks out of this world! I never thought of making a peanut buttery stir fry. Definitely giving this a try!
xo
yay!!! let me know what you think!