Monday, January 25, 2010

Late Lunch & Dinner( Chicken and Tofu Stirfry Recipe)

Today I tried a smaller version of this recipe(below) on myself, and then made a large version for dinner.

It included:
chicken- 2 breasts
extra firm tofu- 1/2 container
red pepper - 1
scallions(whites and greens)- 3
zucchini- about 1/2
carrots- 3 large carrots
broccoli- 1 large florets
gluten free terikayi sauce- 2 tbls.
creamy natural peanut butter- 1 tbls.
rooster sauce - 2 tsp.
garlic( 2 cloves)
ginger( grated fresh)- 1 tsp.
canola oil- 2 tsp.

Dice up chicken, tofu and all the veggies. Then mix in a small bowl, the terikayi sauce, peanut butter, ginger, and rooster sauce. Set aside. Heat a fry pan on medium to high heat and add canola oil. Add chicken and tofu until the chicken is cooked through- around 4-5 minutes. Next add the the veggies and cook to desired "crunch." We like our veggies crunchy so I cook them for about 3 minutes. Then add the sauce and cook for one to two minute longer. Done!

Food Diary:
late lunch- chicken and tofu stirfry
dinner- chicken and tofu stirfry w/ 1/4 cup of quinoa(TOO full to eat very much)
snack- small mac apple w/ sunflower butter


Jen Hirsch said...

What is Sunflower butter?

Meg said...

A delish nut butter that you can find at Trader Joe's or Whole Foods! It's roasted sunflower seeds made into a peanut butter like consistency!!

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