Chicken Stir Fry with Tahini Sauce


Chicken Stir Fry with Tahini Sauce

This is a different twist on the sauce for your typical stir fry using a little tahini to thicken and flavor the sauce.  As with any stir fry this is a chance to clean out the refrigerator and that is just what I did.  For this version I did add some leftover chicken sausage as well.  Feel free to add everything you need to clean out and for sure try this sauce, it was delicious.

Ingredients:

Olive oil

½ Yellow onion, sliced

½ Red pepper, sliced

½ Jalapeno, seeded and sliced

Green beans

1 Zucchini, chopped

1 Yellow squash, chopped

1 tsp. Five spice powder

Salt and pepper

1 lb. Chicken tenders, cut in ½ inch pieces

Soy sauce

1 tbsp. Worcestershire sauce

1 tbsp. Tahini

Directions:

Heat oil in a wok or large skillet.  Add the onion, red pepper, and jalapeno and cook until the peppers begin to soften.  Add the green beans and cook for about 3 minutes, stirring often.  Add the zucchini and squash and cook for about 2 minutes.  Season with five spice, salt and pepper.  Remove to a serving bowl.

Add olive oil and heat.  Add the chicken and cook until cooked through.  Season with salt and pepper.  Remove to the serving bowl.

Pour soy sauce in the hot pan and scrape the bottom.  Use as much soy as you like.  Add the Worcestershire and the tahini.  Stir until it looks like peanut butter.  If it gets too thick add a little more soy.  Add everything back to the pan or wok and combine.  Serve

Chicken Stir Fry


Chicken Stir Fry

Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.

Ingredients:

2 tbsp. Coconut oil

½ Yellow onion, chopped

2 Carrots, sliced thin

½ Red pepper, sliced thin

1 Zucchini, sliced thin

1 Yellow squash, sliced thin

10 Green beans, chopped

4 Brown mushrooms, sliced

½ lb. Egg noodles

2 Chicken breast, skinless and boneless, sliced thin

½ Chili, chopped (I like Serrano)

2 Green onions, chopped

The sauce:

5 tbsp. Soy sauce, less sodium

1 tsp. Sesame seed oil

1 tbsp. Deli mustard

¼ tsp. Red Curry paste

1 tsp. Cumin

½ tsp. Ginger

½ tsp. 5 Spice Powder

Combine all ingredients and mix well.

Directions:

Cook the egg noodles in a large pot of salted water.

Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.

Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.

Serves 4