Almond Sauce Chicken, Carrots & Asparagus Noodles

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

Ingredients

Cooking and Prep Time: 20 minutes
Servings: 2

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)

For Sauce

  • 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.

Instructions

  • 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.

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