Sautéed Veggies with 2-Ingredient Peanut Sauce
If you're looking for quick lunch recipes or a light dinner recipe this two ingredient thai peanut sauce is a must have in your culinary arsenal. We made the sauce with IT SAUCE Honey-Soy Glaze and regular creamy peanut butter, and threw some vegetables in a pan for a quick, easy, delicious dinner. Alternative dishes you can make with the Thai Peanut Sauce are endless: Chicken and veggie stir fry, shrimp kababs on the grill, tofu and rice noodles, or even just with chicken wings! We opted to serve the veggies over white rice and it was the perfect spring recipe.
The recipe made enough for some leftovers that I'm planning to heat up for lunch tomorrow. The longer the veggies marinate in the sauce, the better it's going to be!
Here is what you'll need to make the Thai Peanut Sauce: IT SAUCE Honey-Soy Glaze and Creamy Peanut butter. The mixture will keep perfectly in the fridge for at least 10 days, but I promise it won't last that long.
INGREDIENTS FOR THAI PEANUT SAUCE:
- 1/2 Cup Honey-Soy Glaze
- 1 Heaping Tablespoon Peanut Butter
Simply whisk the two ingredients in a large mixing bowl and place into a jar or bottle for easy storage in the fridge.
INGREDIENTS FOR SAUTEED VEGETABLES:
- 1 Cup Anaheim Chili, thinly sliced
- 1 Cup Snap Peas, diced or whole
- 1/2 Red Onion, thinly sliced
- 1/4 Cup Radishes, thinly sliced
- 1 Cup Green Onion, Sliced
- 1 Tbl Grated Ginger
- 1 Tbl Grated Garlic
- Salt and Pepper to Taste
- 2 Tbl Olive Oil
- 1/4 Cup Thai Peanut Sauce
- *Optional* Mint and Cilantro leaves for garnish
- *Optional* Peanuts for crunch.
- *Optional* Cooked Jasmin Rice to serve over.
-Add the Olive Oil into a saute pan over medium to high heat.
- Add Red Onion, Snap Peas, Anaheim Chili, and Green Onions to the oil and toss, cook for 2-3 minutes stirring constantly.
- Add Ginger and Garlic, cook for another minutes, constantly stirring.
- Add the Thai Peanut Sauce, stir to coat.
- Finish with adding the radishes, to preserve their crunch.
- Remove from heat and plate over rice, or just right into a bowl to enjoy!
This recipe is very flexible. You can add any type of vegetable you want or have in your fridge. You can add a protein, or substitute the rice for some noodles. You can use the sauce as a salad dressing for a delicious thai salad with chow main noodles. The kick from the Honey-Soy glaze is mellowed by the peanut butter, so I would even offer it to kids as a better alternative to ketchup.
I hope you make this delicious two ingredient thai peanut sauce recipe- you'll find yourself reaching for it as it becomes part of your weekly meal prep!
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