For those of you who love the popular Thai sweet and savory chicken satays…meet infused almond sauce chicken, carrots & asparagus noodles.
**Almond butter can be used instead of peanut butter here.
This one is simply a MUST because:
The peanut sauce is void of processed sugar and additives usually found in restaurants’ served ones
It is filled with colored, crunchy vegetables
So super easy to make, that it even serves multi-purposes – main entree, side dish, for picnics, for BBQs, for parties
Its nutritional benefits are amazing! Just to name a FEW – Immune boosting, cardiovascular health, blood pressure regulation, digestion aiding, blood sugar regulation, muscles and nerves health, smooth, clear skin, detoxification
Cooking and Prep Time: 20 minutes
For Stir Fry
3 tbsp olive oil
2 large garlic cloves, minced
1 medium carrot, sliced
15-20 asparagus, each cut into 3 sections
2 -3 adult palm sizes of chicken, cubed
Optional: Wholegrain based noodles (portion size is your choice)
1 tsp all natural, no sugar added honey (preferably raw) or maple syrup or brown rice malt syrup
3 tbsp extra virgin olive oil
2 tsp non-GMO peanut butter or almond butter
1 garlic clove, minced
1 tsp fresh ginger, grated
2 tsp soy sauce
2 tbsp rice vinegar
1 lime’s fresh juice
Salt and pepper
For (Nutritional Powerhouse) Toppings
1 adult palm size sunflower or pumpkin seeds
4 adult palm sizes sunflower sprouts
If possible, use organic ingredients.
Cook whole grain noodles (according to package instructions, if you choose to include them in this dish. Then set aside.
For sauce, combine ingredients and stir enough to ensure the peanut butter (or almond butter) is evenly spread. Set aside.
Heat pan with 2 tbsp of olive oil on medium setting. Once warm, toss in garlic and lightly brown them.
Toss in carrots. Stir frequently, just enough to be cooked but still crunchy.
Toss in asparagus. Stir frequently, just enough to be cooked but still crunchy.
Pour out vegetables and set aside on a plate.
Discard MOST of the remaining liquid (from the cooking process of the vegetables). Set aside separately a few tsp, at most of the remaining liquid.
Heat pan with 1 tbsp olive oil on medium setting. Toss in chicken. Stir fry for a few minutes. Ensure not overcooked. Set aside. Discard remaining liquid, if any (from cooking process) from pan.
Turn off stove. Pour into the pan the sauce and the previously set aside small quantity of liquid (from the cooking process of the vegetables). Stir.
Return vegetables and chicken to the pan (san any extra liquid). Toss and stir them with the sauce in the pan as if you are marinating thoroughly.
If you have cooked wholegrain noodles, toss and stir them evenly into the mixture.
Pour into a large bowl / plate. Top with sunflower sprouts and sunflower seeds.