I’ve been making this stirfry for a few years now and my family has never been disappointed. When I told my husband that I was planning on posting this recipe his reply was “I can’t believe you haven’t shared that one yet! It’s amazing!!!” Keep in mind that he’s not very excitable, so I might be exaggerating a bit. He would never use three exclamation marks, for instance. But he did get pretty animated.
Why It’s A Smart Choice
This recipe is a great way to eat more veggies. Each portion of this recipe has nearly 3 servings of vegetables! It also boasts more than 40g of protein. That might surprise you, since I only allotted half a chicken breast per person. This is just one example of how you can eat less meat but not suffer on the protein front!
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.Print
A sweet and salty peanut stir fry, loaded with veggies and protein.
For the chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 garlic, minced
For the sauce
- 2 tbsp canola oil
- 4 cloves garlic, crushed
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 2 tsp brown sugar
- ¼ tsp cayenne
- ½ cup peanut butter
- ½ cup water
For the stirfry
- 1 tbsp canola oil
- 1 red pepper, chopped
- 8 ounces mushrooms, sliced
- 1 small zucchini, sliced
- 1/2 cup of sugar snap peas
- 1 large red onion, sliced
- 8 oz of whole wheat spaghetti (alternatively, this dish could be served over rice)
- Preheat oven to 400 degrees Fahrenheit.
- Combine the sesame oil, soy sauce, ginger, and 1 minced garlic.
- In shallow baking dish, place the chicken and marinade. Turn to coat. Place in fridge for 20 minutes.
- Meanwhile, make the sauce. In a small saucepan, heat the canola oil over medium low.
- Add the garlic and cook until fragrant, about 1-2 minutes.
- Then add the lime juice, soy sauce, bro sugar, cayenne and peanut butter. Once the peanut butter has melted, add the water and stir to combine. Remove from heat.
- Once the chicken has marinated, place in the oven and cook until an instant thermometer registers 180 degrees Fahrenheit. Remove from oven and sliced thinly.
- Heat a large pot of water over high heat. Once the water has boiled, add the spaghetti. Cook until al dente and drain.
- In a wok or very large frying pan, heat 1 tbsp of canola oil. Add the veggies and cook until tender crisp.
- In individual bowls, layer pasta, veggies, chicken, and sauce. Top with chopped peanuts, if desired!
- Serving Size: 4
Thanks to Gabrielle for giving me some photography tips during this food photoshoot!
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