Peanut Stir-Fry

I have been on a stir-fry kick lately. It is so easy to pack the veggies in and the meat goes further than if it’s just a big chunk on your plate. I can switch it up and serve it over rice, or I can use noodles instead! The sauce possibilities are endless too! Well any way, I saw a recipe for schezwan stir-fry that looked pretty good, but it used a couple different types of alcohol for cooking, and of course I don’t have any of that lying around, so I just made my own take of the recipe. I wasn’t brave enough to call it schezwan stir-fry, but it is still a good recipe, no matter what you call it.

By the way, can I just say how impressed I am with this picture? It looks so professional! Yup, that is just an i-phone shot… maybe that is why I am so happy about how it looks. Yeah, just feeling very proud of myself right now. :)


2 chicken breasts
1 red bell pepper, cut into strips
1 broccoli crown, chopped
A handful of dry spaghetti
1/4 cup peanut butter
3 TBS oil
1/4 cup lite soy sauce
1 TBS vinegar
1/4 cup honey
1/2 TBS garlic
1/2 TBS ginger
1 TBS sesame seeds
1 TBS Siracha
1/2 cup water
1 tsp black pepper
salt to taste


Bake, fry or grill the chicken to your liking. Cut it into strips and set it aside. 
Boil the spaghetti noodles according to the directions on the package. Drain and set aside.
Combine the ingredients for the sauce in a frying pan or wok, over medium high heat. Stir until combined, and simmering. Add the broccoli and the red bell pepper to the sauce and stir to coat with the sauce. Allow to simmer until the broccoli is bright green and cooked (about 3 minutes). Add the chicken and cooked spaghetti noodles and stir to coat. Saute for about a minute and remove from the heat.
Serve and enjoy!

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