Almond Butter Stir Fry Sauce
Stir-fry dishes are one of the easiest ways to add lots of color and nutrients to your diet! I like to make this sauce ahead of time and then throw together a stir-fry any night of the week.
- 1/3 c. almond butter
- 1/2 c. coconut aminos, or tamari
- 1 tbsp sesame oil
- 2 tbsp pure maple syrup
- 2 garlic cloves minced
- 1 inch ginger root
- 2 limes juiced
Other ingredients needed for a stir-fry
- 1 lb. protein of choice (chicken, beef, chickpeas, tofu, shrimp, etc.)
- 3-4 different vegetables (Some of my favorite stir fry vegetables include: bok choy, bell peppers, carrots, snap peas, broccoli, and onion.) *Can use frozen or fresh!
- 2 tbsp coconut oil
- Himalayan sea salt & black pepper
For the sauce:
Simply mix all of the ingredients together in a jar and shake up to combine. (You can also put it all in a blender to mix up.)
First, cook the protein of choice, if needed. For instance, put the chicken breasts in your Crock Pot or Instant Pot while you’re away at work. (You could also cut the raw chicken breasts up and cook them in your stir-fry pan prior to the following steps.)
Cut up all of your veggies.
Heat a wok or large stir-fry pan and
add the coconut oil.
Once the oil is hot, add in the vegetables. You could also add a couple cloves of minced garlic at this point, if you prefer. I like to add my vegetables in stages, beginning with any root vegetables, and ending with any leafy greens. This prevents your delicate vegetables from overcooking.
Cook the vegetables about 10 minutes, or until almost cooked through.
Add your cooked protein to the pan. Season with Himalayan sea salt and pepper.
Lastly, add in the stir-fry sauce.
Stir to incorporate, and let simmer on low for about 5-10 minutes, until everything is heated through and the sauce has thickened up a bit.
Serve with rice, quinoa, cauliflower rice, or a mix of two. Enjoy!