Chicken or Tofu Peanut Stir Fry

This stir-fry is a quick and easy meal for those days when you don’t have much time on your hands. 

Ingredients:

• 4 tbsp hoisin sauce

• 4 tbsp soy sauce

• 500g plant-based chicken or Tofu, cut into 2cm cubes

• 2 tsp peanut oil

• 1 small onion

• 1 large zucchini

• 2 large carrots, thinly sliced

• 1 large green capsicum, chopped

• 1 large red capsicum, chopped

• 150g button mushrooms, halved

• 220g can sliced water chestnuts, drained

• ½ cup dry roasted peanuts, chopped

• ½ cup fresh coriander leaves

• Extra veggies to serve, or cauliflower rice

Directions:

1. Mix 1 tablespoon of hoisin and 1 tablespoon of soy sauce in a bowl

2. Add chicken/tofu, coat in mixture, then set aside for 10 minutes to marinate

3. Heat oil in a wok over high heat and cook chicken, stirring constantly for 2-3 minutes until cooked through. Remove chicken/tofu from pan and set aside

4. Add onion, zucchini, carrots, capsicums and remaining hoisin sauce and soy sauce to pan and stir-fry to soften slightly. Add a little water if needed to help

5. Return chicken/tofu to the wok, add the mushrooms and water chestnuts and stir-fry for 1 minute to heat through

6. Top with peanuts, coriander and serve immediately with either extra veg or on top of cauliflower rice if you are eating lower carb, or otherwise brown rice.