I could eat peanut butter with anything and it’s perfect in a stir fry 😋

This dish, (the joy of a stir fry), only takes only a few minutes to make but it’s delicious and you can make it without using packet stir fry mixes which are usually laden with sugar!

Ingredients – serves 2 ppl

• 1 tbsp coconut oil
• 2 diced or sliced chicken breasts
• Handful mushrooms
• 1 pack of store pre-prepared stir fry mix (I used this one as I love Iceland for frozen veggies) but you can just add fresh veggies if you prefer.
  • This mix has; Red Pepper, Yellow Pepper, Beansprouts, Sugar Snap Peas, Mushroom, Onion, Baby corn, Wood Ear Mushroom, Bamboo Shoot.
• 3 tbsp chinese 5 spice seasoning
• 1 tbsp ground ginger
• 3 tbsp peanut butter (I use natural, no added sugar PB)
• 2 tbsp soy sauce
• For the noodles, I used buckwheat noodles from Muscle Food (wheat and gluten free)

Directions

1. Heat the coconut oil in a wok
2. Stir in the mushrooms and saute
3. Add your chicken and stir until cooked through
4. Sprinkle half of the seasonings; 5 spice and ginger
5. Pop the noodles in a pan of boiling water
6. Add the veggies and cook through
7. Add the remaining seasonings; 5 spice and ginger
8. Add the soy sauce and the peanut butter and mix well
9. Separate the noodles with a fork and stir
10. Noodles should be cooked in 5 minutes or so so add some water (a few tbsp) to the stir fry mix if it dries out whilst cooking the noodles through
11. Once the noodles are cooked, rinse them under the tap to remove the stodgy water and pop them in the wok with the chicken and veggies
12. Stir well
13. Serve

Enjoy 🙂

With love, Tash ❤ x