Yes – I still cook. On the weekends, people. On the weekends.
But just because I do cook, doesn’t mean I want a marathon cooking session. I’m all about things that are fast and flavorful. Last weekend’s stir fry fit the bill.
Broccoli Chicken Stir Fry Noodles with Chipotle Almond Sauce
- 1 8-oz pkg of stir fry noodles
- 1/4 c tamari
- 2 T sesame tahini
- 2 T smooth almond butter
- 1 T rice vinegar
- 1 T lemon juice
- 1 T toasted sesame oil
- 1 T chopped chipotle pepper (more or less to taste)
- 1 pkg frozen broccoli
- 1.5 c shredded chicken
In a large bowl, whisk together tamari, tahini, almond butter, vinegar, lemon juice, toasted sesame oil and chipotle. Working in a large wok, stir fry broccoli and noodles until warmed through. Add noodles and stir fry for another 2 minutes. Add sauce; toss to coat thoroughly. Enjoy!