What’s On My Table: Thai Vegetable + Sweet Chili Stir Fry

Happy fall ya’ll! I wanted to share a quick and easy recipe I found at my local grocery store this week. I was walking down the international foods aisle and found a bag of “Thai Basil & Sweet Chili Sauce” with an easy-enough recipe on the back (Brand was Passage To India). I thought I’d give it a go and was pleased with the results! It has good, lean protein, lots of veggies, and healthy carbs. It can be a made as a one (or two, including the rice) pot meal, so prep and cleanup is pretty quick. Here are a few pictures of the process, along with a few other recipes from my week.

Thai Vegetable & Sweet Chili Stir Fry

NOTE: I’ve included a link to a great recipe below that makes its own sauce using fish & sweet pepper sauce. Since I don’t like having the extra spices/marinades on hand, I prefer to use the one-stop packaged sauce.

  1. In a deep pan, brown your protein 2 – 3 mins on each side. I chose chicken and cut it into cubes.
  2. To the protein, add chopped vegetables (zucchini, peppers, etc) to the dish. Simmer with the lid on until the veggies are tender.
    presauce
  3. Meanwhile, cook your rice (or rice noodles, in my case).
    sauce
  4. After veggies are tender, mix in the sauce. Meal is ready to eat!!!
    Done

RECIPES

Thai Vegetable & Sweet Chili Stir Fry with Rice Noodles
Tuna Melt with Avocado
Protein Pancake

GROCERY LIST

Produce

Garlic
Yellow and orange bell pepper
zucchini
Avocado
Apples, Gala (for snacking)

Protein

Egg whites
Chicken breasts (2)
Albacore tuna, packed in water
Sliced cheese, provolone

Pantry

Rice noodles
Oat flour
Thai basil & sweet chili sauce
Udi’s gluten-free bread
Spicy mustard
Fruit spread
Salt & Pepper

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