I hope you’ll excuse my lame pun. This really isn’t spicy enough to be Thai, because my taste buds can’t take it. (Steve is a fan of much, much hotter food. Adjust the recipe according to your preference.) It’s basically just a stir fry of various things I had in my fridge that I thought would create a tasty and vaguely Asian supper. And the citrus and peanut sauce definitely give a Thai flair to the dish!

You will want to have everything chopped and ready to go before you start cooking. Stir fries go very quickly because the oil is screaming hot, and you don’t want to have to try and chop something you forgot while you’re stirring.

The fresh pineapple adds about 9 grams of carbs to the whole dish, but it is well worth the little bit of sugar to have that juicy pop of fresh flavor here. You could use canned if you have to, but I just love fresh pineapple - the taste and texture are unbeatable, especially in the summertime.

This is for two people, but really, it could easily feed three - we just eat a lot!

Make the Peanut Sauce first. You’ll need:
3 tbsp. peanut butter (I like Smucker’s Natural: just peanuts and salt)
2 tbsp. water
1 1/2 tbsp. soy
1 1/2 tbsp. lime juice
1 tsp. chopped garlic
1/2 tsp. red pepper flakes
splash apple cider vinegar

Whisk all ingredients together with fork in a microwave-safe bowl. Cover and microwave for 35 seconds. Stir again, and set aside.

You will need:
3 tbsp. peanut or canola oil
2 small chicken breasts (5 oz. each), cut into cubes
2 cups frozen vegetable medley (I like Bird’s Eye)
1/2 cup fresh pineapple chunks
3 green onions, chopped

Heat peanut oil in a wok over high heat until ripples begin to form on the surface of the oil. CAREFULLY add the chicken and stir. (Watch for oil splatters!) Cook chicken for 2-3 minutes, until browned. Add vegetables; cook for about 5 minutes.

Stir in pineapple, green onions, and peanut sauce:

Cook until all vegetables are soft and chicken is cooked through.

Serve over cauliflower rice or spaghetti squash.

Steve says: It’s really good, but it needs more salt and heat. Bump up the red pepper flakes and sprinkle on some salt and some cayenne - now we’re talking good eats!