6 thawed chicken tenderloins, sliced into bite-sized pieces
1 TBS garlic powder
1 TBS olive oil
3 heads of broccoli, cut into bite-sized pieces
1 cup sliced baby carrots
12 oz. dry angel hair pasta
black sesame seeds, diced green onion, and/or smashed peanuts for garnish (optional)
For the sauce:
1 cup natural peanut butter (no salt added)
5 TBS soy sauce
5 TBS vinegar (use rice vinegar if you have it)
2-1/2 TBS coconut oil
1-1/2 TBS sesame oil
hot sauce to taste
Boil pasta, broccoli, and carrots together until cooked (7-8 minutes). Drain and toss with oil to keep from sticking, and set aside.
Toss chicken with olive oil and garlic powder, then pan fry on medium until chicken browns. Meanwhile, combine all sauce ingredients (except for water) in a small sauce pan, and simmer over medium-low heat. Dilute with filtered water as needed to thin the sauce.
When chicken is browned, remove from heat. Add pasta, broccoli, and carrots to the chicken in wok or skillet, and top with sauce. Toss to combine. Serve immediately for a hot noodle dish, or cool for a few hours in the fridge, as this dish is an awesome cold salad for warm summer days!
Dry angel hair pasta $0.79
Chicken tenderloins $2.99
Broccoli crowns $1.99
Baby carrots $0.99
Peanut butter: $1.99
Other pantry items: $0
Total: $8.75, feeding two hungry adults dinner, and two lunches the next day ($2.19/meal)
About the Author
Sarah Ouano is a naturopathic doctor and writer. A fierce advocate for health equity and rights of the marginalized, she frequently writes about the intersection of naturopathic medicine and public health, throwing in personal anecdotes and tasty (and practical) recipes along the way.