This dish… where do I begin. I’ve made variations of this for almost four years. It started with a sauce recipe from a good friend, but has sort of evolved over time as I substitute ingredients and add new flavors I think would go well with it. I made it tonight and it has turned into something new and I needed to document my creation so it can be duplicated. For the first time I used coconut oil, which really added to the flavor and helped keep the sauce from soaking into the noodles and drying up. 

The very nature of this dish is that it’s not an exact science. The measurements for the sauce are estimates and can be adjusted according to taste. The trick is to add enough (maybe even too much) peanut butter to get that strong peanut flavor, while thinning it out with coconut oil and water so you have enough sauce to cover your noodles. Be careful with the soy sauce, as I’ve made it wayyy too salty before and that’s never fun. This dish goes well with lo mein noodles, spaghetti noodles and even the cheap ramen (minus the prepackaged seasoning)!

Serves 4-6 

Main Dish Ingredients:

• 2 chicken breasts, cut into thin slices
• 3 tbsp coconut oil (this sounds like a lot, but it becomes part of the sauce too)
• 1 tsp curry mix
• dash of salt
• Mixed veggies 
• Spaghetti or other long noodle

Sauce

• 1 tbsp soy sauce
• 2 tbsp teriyaki suace
• 1/3 cup Tonton Ginger dressing and marinade 
• 1/2 cup peanut butter
• 2 tbsp sugar or sweetener (like stevia)
• 1 cup water
• 1/2 tsp sesame oil
• 1 tbsp lemon juice
• A couple dashes of ginger powder

1. Heat coconut oil on medium heat in your pan and start to make the noodles according to package.
2. Slice the chicken into thin, sort of long pieces. Sprinkle curry and salt on it and cook in the coconut oil. You can add a small amount of peanut butter to the chicken as it cooks.
3. Once chicken is fully cooked, turn the heat down to low-medium and add ingredients for the sauce over the chicken in the same pan. I add peanut butter about a third at a time so it can melt and mix in more easily. 
4. If mixture is too watery, let it simmer for about 10 minutes to reduce.
5. Add frozen veggies as you’re mixing in the sauce and cover for several minutes to cook all the way through. Don’t let the veggies cook too long or they can wilt and get mushy. I used California blend because the broccoli and cauliflower really soak up the sauce. I’ve made it with fresh veggies too, the frozen ones are just quicker!
6. Serve over noodles and go back for seconds!