Dinner tonight was a very quick chicken stir fry with homemade peanut sauce. Very yummy and under 400 calories! I won’t class this as homemade or a recipe as I used a vegetable stirfry pack.
The whole meal took around 10 minutes to make which is perfect for a busy weeknight tea. Typically on Thursday’s we eat quite late due to Naomi being at nursery. She doesn’t go to nursery near our home, so she’s usually back home aroun 7pm. Thus meaning we don’t get to eat sometimes until around 8:30 after she’s been put to bed and we’ve settled down.
Today wasn’t going to be any different until there was a fire at the nursery. Thankfully everyone was alright, but it did mean Naomi had to come home early. Horray for not having to eat right before bed!
This is yet another simple “throw it in the pan” kind of meal. I cooked a large sliced chicken breast in a wok with frylight until it was cooked through. I then threw in the stirfry mix with an added 6 sliced chestnut mushrooms. I let these cook for around 8 minutes while I scrambled 2 medium eggs in a frying pan. I then added the eggs and homemade peanut sauce into the wok and cooked for a few more minutes. That’s it, piping hot delicious stirfry is ready.
The peanut sauce was amazing! I’ve never made it before, but I threw a few things together thinking back to my chow mein ingredients. Mind you, I could only taste it for a second before I lost my sense of taste again, thanks cold. The sauce itself is so simple and uses basic cupboard ingredients. All you need is:
- 2 tbsp peanut butter
- 1 tbsp Greek yogurt
- 1 1/2 tsp light soy sauce
- 1 tsp Worcestershire sauce
- splash of water
Thats it! Mix it up until you have a sauce. I didn’t specify an amount of water because everyone has their own idea of how a sauce should be, so just add a splash at a time until you get your desired consistency.
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