Easy Peanut Sauce Stir-Fry

Hi Friends 🙂

Ah, the start of a new workweek – did you have a nice weekend? I did – I got in a glorious 8 mile run on Saturday and on Sunday I did some cross-training at home because a little of this happened:

MORE SNOW.  Just when I thought MN might be done with snow, we get dumped on again. Last week I was running outside! I guess I’m doomed to the treadmill for another week or so.

I worked out with Jackie first:

The workout is 30 minutes long and really intense. I had to stop and take a break for a few minutes because it was too much! She uses lots of compound moves (lunges with bicep curls, squats with overhead presses, that sort of thing) – it “looks” easy but it is tough. I like Jackie because she uses basic moves – nothing too complicated or “dance-like” so I’m able to follow along easily.

After I was done with Jackie, I turned to Chalene:

I did the 40 minute stretch and holy cow did my body need it! My hamstrings were so tight and now they feel much more relaxed. I need to take the time to stretch more often.

After being cooped up in the house all day long I decided to make a more “special” dinner for Jason and me – I wanted to make a Pad Thai/Peanut Sauce Stir-Fry and it turned out really good!

Easy Peanut Sauce Stir-Fry

¼ pound pasta (make whatever you would make for 2-3 people – could be more or less)

1-2 tsp oil or non-stick spray

1 clove garlic, chopped finely (more if you prefer!)

1 chicken breast, cubed

2 cups or so of chopped veggies (I cheated, see below)

Peanut sauce (see below for recipe)

Prepare pasta as according to instructions. Meanwhile, heat skillet and add chicken and garlic. Stir until chicken is almost fully cooked through (about 5 minutes or so). Add veggies and stir for 3-4 minutes (you want the veggies warm but still firm). Add peanut sauce to veggie/chicken mixture and stir until well combined. Once peanut sauce/veggies/chicken are all warm, stir in cooked pasta. Serve immediately.

(You could also serve the peanut sauce/veggies/chicken over brown rice instead of pasta, and you could easily omit the chicken as well)

Easy Peanut Sauce

(I loosely followed this recipe)

¼ cup creamy peanut butter

 1 TBSP low sodium soy sauce

A splash of lemon juice

3 TBSP water – added 1 TBSP at a time

Mix peanut butter, soy sauce and lemon juice together. Stir in 1 TBSP of water at a time until fully combined. You could add 1 additional TBSP water to thin the sauce out even more. (I threw everything in my Magic Bullet and stopped to add more water)

Instead of chopping veggies, I cheated and used a few handfuls from this Stir-Fry mix from Trader Joes:

Jason and I agreed that this was a good dish and one that we will make again! It was very peanut-y which we thought was a good thing!

*How was your weekend? Did you do anything fun?

*What do you like to do when you’re cooped up in the house all day?

~Holly