Chicken Stir Fry with Rice Noodles is comforting, easy and delicious, plus versatile. You can make stir fry all year round and produce that is in a season. Of course, be your own boss how you make it and what you include in your stir read more
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This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own.
Tofu and Veggie Stir-Fry with Peanut Butter Sauce is such a fantastic dish; it’s going to make you crave it over and over again.
This meal is absolutely perfect at any time of the week, but if you follow Meatless Mondays, this could be a lovely dish to begin your week and celebrate this meatless day.
I can proudly say that I’ve partnered with PB2 Foods — Peanut Butter Powder to create several delicious recipes with easy to follow videos. I will share a series of recipes that you can enjoy with your family and friends.
Such an original and unique flavor has entered a new sphere, powder form. PB2 powdered peanut butter is a phenomenal spin on the authentic, mouth-watering indulgence. If you have never tried PB2 Foods Powders then stick around and I will show you how to use it in serious of recipes.
Compared to its traditional counterparts, PB2 has 90% less fat and 70% fewer calories, all while still retaining the delicious peanut butter taste that we know and love.
I am one of those people that shout PB2 as a low-calorie and low carb solution for all peanut butter lovers out there. You can find their products in stores nationwide
They have a plethora of different PB2 products which you should definitely check it out on their website.
Also, did you know their peanuts do not contain any GMOs? In fact, peanuts with GMOs are not commercially available in the United States. I learn something new every day!
Anyhow, this tasty and quite easy stir fry is fantastic; the sweet, spicy, and savory taste always hit the spot in my opinion. My family truly enjoyed it!
Furthermore, it was so easy to utilize PB2 Peanut Butter Powder compared to traditional peanut butter. The sauce was super easy to prepare without any mess.
- 1/4 cup PB2 Peanut Butter Powder
- 1/4 cup reduced-sodium soy sauce
- 3 Tbsp lime juice
- 2 tbsp water, more if needed
- 2 garlic cloves, minced
- 2 teaspoons ginger, minced
- ½-1 tsp sriracha
- 2 tbsp honey, or another sweetener of your choice
- 2 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 package extra-firm tofu, cubed
- 1-2 tablespoon oil
- ½ Onion, sliced
- 2-3 garlic cloves, minced
- 1 cup Carrots shreds
- 1/2 red pepper
- 1/2 green pepper
- 1 cup Broccoli florets
- Toasted Sesame seeds
- Green onion, chopped
- Mix everything for the PB2 Sauce. Add enough water, so the sauce is creamy and smooth; set aside until ready to be used.
- Using a tofu press drain all the liquid out of tofu, or simply wrap tofu in between a towel and press lightly with a skillet or a plate, then slice in 1/2 inch thick slices, lengthwise, and pat-dry each slice of tofu with a kitchen towel, before slicing into desired cubes.
- Heat a skillet on medium heat and a drizzle of oil add garlic and sauté for a minute.
- Add tofu, turning several times until golden color is reached, take it out, and set aside.
- Wash and slice vegetables. You may use any vegetables on hand.
- Heat a skillet to medium heat with a generous drizzle of oil.
- Stir-fry vegetables for 5 to 7 minutes, cooking each vegetable a few minutes before adding the other. You want vegetables to be cooked, but still contain crunchiness.
- Add tofu and combine it with vegetables. Gently stir!
- Drizzle PB2 sauce over it, mix to coat. Serve over noodles or rice.
You may serve it with rice, noodles, or just as its own dish.
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Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta. Well, we all know that Cacio e Pepe, or in translation cheese and pepper, read more
Shrimp Pad Thai, an effortless yet exquisite meal. It’s a shame that a majority of us go for take-out. Just think about how we could make these noodles right at home in less than 30 minutes. I know one thing for sure, this meal will be far healthier. You can use whatever ingredients your heart desires within the making. Well, I have a variety of comfort foods read more
Lemon, garlic, and butter are just meant to be part of the shrimp meals. This is our favorite shrimp recipe, plus I totally toss these with creamy pasta. HEAVENLY! These shrimps are fantastic with cauliflower rice, zoodles (zucchini noodles), spaghetti squash or over bowl greens. If none of those is a good option for you, then take a loaf of Italian or French bread and dip and eat. I tell you it is so delicious.
So good! I might or might not have done that in the past. The aroma and flavor of these are seriously the best. This is such an easy and amazingly delicious recipe that you must make.
I made this often when I have a date with my husband and I don’t want to go out, or when I have a movie night with my girlfriends. The best memories are made over a meal!
Lemon Garlic Butter Shrimp
Lemon, garlic, and butter are just meant to be part of the shrimp meals. Delicious and flavorful shrimps in 20 minutes.
- 5 tablespoons Unsalted Butter
- 1 1/2-2 pounds Shrimp with a tail peeled and deveined
- Sea salt and Ground Black Pepper to taste (A good pinch of both)
- 3-5 cloves Garlic minced
- 1/2 tablespoon Dried Parsley
- 1 tablespoon Lemon Juice use ripe Lemon
- 1/4 teaspoon Organic Tumeric Powder optional, read notes
- Zest of one Lemon
- Fresh chopped parsley
- Clean, peel and devein shrimp then pat dry with a kitchen paper towel.
- Melt 2 tablespoons of unsalted butter in a skillet or saute pan over medium heat.
- To the butter add cleaned, shrimp and season the shrimp with sea salt and ground black pepper, to taste. Cook about two minutes on each side, the shrimp is cooked when it turns completely pink, make sure to stir; Remove from the pan and set aside on a platter or a plate.
- Add the remaining 3 tablespoons of unsalted butter in the skillet, then add the garlic and cook for about one minute.
- Add lemon juice, and turmeric powder. Cook, while slightly moving the skillet or just stir the butter, garlic, lemon juice, and turmeric together. Cook it for a couple of minutes on medium-high temperature, continuously stirring.
- Return the shrimp back to the skillet and stir to coat the shrimp with butter mixture and cook for additional minute or so. Add lemon zest and stir again. This is just to combine all the flavors and allow the shrimp to soak in the lemony flavor.
- Take off heat. Taste test, and add more salt or lemon juice to please your taste buds.
- Garnish with parsley if you desire. The best served over pasta.
I add turmeric powder for the color, plus it got amazing health benefits. It is optional!!! If the shrimp are precooked and frozen, thaw it completely. Submerge the shrimp under cold water and let it sit until defrosted for about 10-15 minutes. Then take a kitchen paper towels and make sure to dry the shrimp completely before cooking it. It is precooked so you don't need as much time to cook on each side.
Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well. My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or read more
Teriyaki Chicken and Pepper Skewers is a very delicious summer dish that gives you a pleasant explosion of flavors.
My family goes crazy over this teriyaki chicken and I am sure that you will, too.
I have been making this dish for many, many years and we absolutely love it especially over warm rice, but noodles would work just fine as well.
Sometimes, I would use pork tenderloin or beef as well. To be honest, it tastes just as good as made with chicken.
Naturally, beef would take a bit more time to cook but it tastes amazingly delicious.
Of course, you can use other vegetables such as onion, or different color peppers.
Red peppers or yellow gives you more sweetness and they are amazing, or you could use several different colors.
You can even go a step further and add pineapple chunks. It goes absolutely delightful with teriyaki chicken.
So, I usually make this during a busy weekday when kids either have work, soccer or band practice. We just love it!
I must add this is a perfect weeknight meal. Plus, you can totally prep this ahead of time and refrigerate for a couple of days.
Well, I prep and place in the containers and just toss in my wok. It is one of the easiest dinners ever.
You do not even have to use screwers, however, my family really loves it just like this.
Skewers are fun to them so I don’t mind making what they gonna love and eat.
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- 1 Large Chicken Breast You may use more
- 1 Large Green Pepper sliced into squares
- 1/2 Onion sliced into squares
- 2 tablespoons Teriyaki Sauce
- 1/2 tablespoon Soy Sauce
- 1 tbsp. Mirin or cooking rice wine
- 1 tbsp. Oil Sesame Oil, Vegetable oil or any on hand
- 4 Garlic cloves sliced
- 1/4 Onion Chopped
- 1 tbsp. Fresh Ginger chopped
- 1 tbsp Honey or 1 tbsp Sugar
- Toasted sesame seeds
- Green onion
- Grill or a grill pan
- Skewers preferably bamboo, but metal works fine, too
- 1/2 tbsp Vegetable oil or any oil that you have, even coconut oil would work if you like the flavor
- Chicken drippings
- 1/4 cup water + 3 tbsp.
- 1 teaspoon Rice flour or cornstarch
- Soy sauce to taste
- In a large bowl combine all the ingredients for the marinade. Mix it well.
- Remove with the sharp knife all the excess fat from the chicken breast or take the skin off when if there is skin. Cut the chicken into equal smaller cubes.
- Place the chicken into the marinade and mix it all together to coat the chicken well.
- Allow the chicken to marinate for about 30 minutes to up to one hour - make sure to always refrigerate if you are going to marinate the chicken for more than 15 minutes.
- Slice the onion and pepper, any on hand, in more square bite-size pieces- I used green because I love green peppers over any other, however, you may use different colors or all of them together for different flavor and presentation.
- If you are using bamboo skewers then soak them in water for 10 minutes before using them, that way they won't burn as easily.
- I assemble mine by thread pepper, onion, marinated chicken and so on until I reach the top. You can use more or less, depending on how you like them. If you overcrowd the skewer then it would take longer to cook evenly.
- Heat gas or charcoal grill, or a grill pan with a bit of oil, if you are using a grill pan, then place the skewers to cook.
- Cook on medium temperature if you are using the stovetop. Cook for about 5 to 6 minutes on each side, and keep turning them so they could cook on each side. Chicken cooks rather fast, so don't overcook because the chicken could taste a bit dry. If there is no pink in a center, most likely chicken is cooked, however, if you want them a bit darker then leave them just to get a nice golden brown color. They are fantastic on the open flames with the perfect taste of savory, sweet and smokiness, but if you do not want to grill outside then just heat that grill pan indoors. One more idea comes to mind that if you don't have skewers or a grill/grill pan you could most certainly just cook in a drizzle of oil in the regular pan for about 10 minutes. Comes really quickly together and it tastes just as good.
- When the chicken is done, place on the plate and allow it to rest for a minute or two. Any juices that drain out you may use it for the sauce.
- Before serving, sprinkle a bit of chopped green onion and toasted sesame seeds - and a drizzle of sauce if you wish to make one, but just soy sauce would work as well.
- Heat the pan on a medium-low temperature with chicken drippings and oil, then add 1/4 cup of water.
- Season it with a bit of soy sauce to your taste, about 1/4 tablespoon or so.
- In a small cup mix together 3 tbsp water and 1 teaspoon rice flour or cornstarch until smooth.
- Using a whisk, mix in dissolved rice flour or cornstarch. When the sauce starts to get thick stir to combine it and then remove from the stove.
- Drizzle the sauce over the chicken and pepper skewers before serving.
- You do not have to do this, but it gives this amazing savory and smooth flavor. You can just drizzle with a bit of soy sauce before serving, but I feel like it tastes so much better with a bit of sauce.
You may add pineapple on the stick in between the chicken, onion, and pepper. It tastes amazing, but it's okay if you do not like the idea or don't have pineapple because it tastes great just like this too.
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