I love a dish with a good peanut sauce. So between me and my peanut-butter-crazed husband, we die over this Orange Peanut Stir Fry. I can’t tell you how many times I’ve made it, and every time, I still close my eyes and groan a little over how good it tastes. Like, so, so good. So. So. Sooo.
And do you want in on a little secret? Come close now… The leftovers… are even better!! Seriously, the veggies in the stir fry just sort of soak up all that peanut-saucy goodness, and after spending a night or two in the fridge, this stir fry goes from wow-that’s-mighty-tasty to OH-MY-GOSH-THIS-STIR-FRY-IS-EVERYTHING!
So here’s the long and short of this dish: the most time-consuming part is just the chopping. To me, it’s totally worth it to use fresh vegetables, but if you’re having one of those nights where you just need to throw something together super quick, you can always use frozen stir fry vegetables.
Here are a few of my favorite veggies to use:
You can mix and match however you’d like, or add a little more sauce, a little more heat, whatever floats your boat! That’s the beautiful part about it.
A note about the sauce: When you first add in the veggies, it may seem like there’s not enough sauce to coat everything. However, as the veggies cook down, they’ll sweat a lot of moisture, which helps to dilute the sauce down to a more palatable potency and cover all the veggies. But like I said, if you end up feeling the need for more sauce, you can always add more in. I’ll never say no to more of this sauce. :)
Another note: you can make this dish vegetarian by omitting the chicken, if that’s your thang.
Did I mention bea-u-tiful?? Mmmmm.