Serves: 4 portions
Time : 25 minutes
-2 tbsp olive oil
-600 g chicken breast , cubed (or raw shrimps, shelled)
-1 tsp fresh ginger, minced
-4 green onions
-2 large carrots, sliced into rounds
-1 large bell pepper (red , orange or yellow), cut into 1 inch pieces
-1 broccoli head, cut into small florets
-1 ½ bean sprouts
-3 eggs, beaten
-(optional : spaghetti squash “noodles”, rice noodles, peanuts as garnish, cilantro as garnish)
For the sauce
-1/4 cup peanut butter (preferably natural, smooth)
-1/3 cup water (or vegetable stock)
-3 tbsp lime juice
-3 tbsp fish sauce
-1 tbsp rice vinegar
-1 tsp siracha
-1 tbsp fresh ginger, minced (can be replaced with ground ginger)
1-in a bowl, combine all the ingredients for the sauce and set aside
2-in a wok or large pan, heat 1 tbsp of olive oil. Add carrots, peppers and broccoli and sauté for 3-4 minutes. Add 1 teaspoon of ginger and continue cooking for 5 minutes, or until the vegetables are tender. Remove and set aside.
3- Add another tbsp of olive oil to the hot work or pan. Add the chicken (or shrimp) and green onions, and sauté until fully cooked (6-8 minutes for chicken, 3-4 for shrimps). Season with salt and pepper, then add the sprouted beans. Continue cooking for 2 minutes.
4-Add the eggs and mix into the mixture to obtain scrambled eggs
5-Add the vegetables that were set aside along with the sauce.
6-Serve with optional peanuts , noodles or fresh herbs and enjoy!