In an effort to make a stir fry with less sodium Nikole made a great stir fry with a Thai peanut sauce. The stir fry included carrots, onions, celery, garlic, fresh ginger, bell pepper, cauliflower, water chestnuts, pea pods and chicken thighs. The ingredients were cooked in stages in a wok in oil and then combined and cooked all together for the last couple of minutes. The chicken was seasoned with Mrs. Dash. Once the stir fry was done it was served over a small portion of rice and topped with the peanut sauce that added great flavor while being more healthy for those watching their sodium intake than the traditional soy sauce or soy sauce based sauce. It was great. There are some of our family that prefer less heat and so the red curry paste was left out. It was still very good and it the omitted salt was not missed either.
Thai Peanut Sauce
1/2 cup creamy peanut butter
3/4 cup coconut milk
2 Tbsp Thai red curry paste (Nikole left this out but would recommend using it)
2 Tbsp apple cider vinegar
1 Tbsp sugar or to taste
2 Tbsp ground peanuts (Nikole did not use this but would recommend)
Salt to taste (none added)
Place all the ingredients except for the ground peanuts in a saucepan and whisk together. Place the pan on the stovetop and cook over low heat. Continue to whisk until all ingredients are well combined. Once it begins to simmer and bubble, remove from the heat. Add the ground peanuts and drizzle over the cooked vegetables and chicken.
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