We’re clearing out the freezer this week and making due with what must go. If for no other reason than we have to accommodate 22.5 lbs of strawberries and it’s a million muggy degrees out…I don’t feel like cooking. Whenever Mr. Prevention is away on business, life always gets a little crazy (okay, crazier).
Exercise becomes nearly impossible (unless it’s at 8:30pm and…seriously? Bedtime is 9:30, folks).
I enter into full-on survival mode, marking off the days as we go, just trying to keep on time, alive, and well-ish.
So far, I’m doing okay with the two-leggers (thank God for water tables, hoses, and wagons). But the four-leggers? Notsomuch.
Some contractors brought busy bones for the dogs (so sweet!), but Harlie finished hers in about 0.2 seconds and Lily was laying out on the porch enjoying hers…when Harlie decided to help her out. Needless to say, that was not appreciated. The next thing I know, there was a bulldog altercation on the porch…as I was putting the baby to bed. It got ugly and Lily ended up with a wounded eyelid. If it isn’t something…I swear!
Harlie may be the only chick in this world that loves food more than me. Seriously. I love food a lot, but Harlie loves it more. You’d think she was starved the way she acts. As if I didn’t have enough obstacles in the kitchen to navigate before Harlie, the task has doubled in complexity. She will, quite literally, eat anything edible…and does so in a second.
While we’re all a bit more selective than Harlie, we most certainly all agreed on this meal with two big thumbs up. Creamy peanut butter, spicy sriracha, savory sesame oil, and all the fiber, vegetables, and protein to make it a complete meal. Even better, it’s a meal ready in minutes. You can even swap in your preferred protein and whatever vegetables you have on hand – adapt as you see fit!
- 12 oz whole wheat spaghetti
- 1 Tbsp toasted sesame oil
- 2 Tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into thin slices
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 2 baby bok choy, sliced
- ½ cup smooth natural peanut butter
- ⅓ cup low-sodium soy sauce
- ⅓ cup packed brown sugar
- 2 Tbsp mirin/sweet Japanese rice wine
- 1 Tbsp rice vinegar
- 1 Tbsp oyster sauce
- 2 tsp ginger paste
- 4 garlic cloves, minced
- 1 tsp sriracha
- ½ tsp black pepper
- 1 cup hot water
- 1 cup cilantro, chopped
- ¼ cup peanuts, chopped
- 3 green onions, thinly sliced
- Bring a large pot of water to a rolling boil. Add pasta and cook until al dente; about 9-10 minutes. Drain and toss with 1 tablespoon sesame oil. Set aside.
- In a blender or food processor, pulse the sauce ingredients until well-combined. Alternately, whisk together all of the ingredients in a medium bowl; set aside.
- Meanwhile, heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet or wok. Once hot, add the chicken and cook 6-7 minutes or until cooked through; remove to a plate.
- Add the remaining tablespoon of olive oil to the skillet/wok and heat until hot. Add peppers and bok choy and stir fry for an additional 2 minutes or until peppers are slightly tender and bok choy has softened.
- Add chicken back to the skillet along with cooked pasta, and sauce; toss until noodles are evenly coated. Garnish with cilantro, peanuts, and green onions.