Gado gado stir-fry
- ¼ cup 60 ml natural peanut butter
- 1 tsp 1 tsp sriracha sauce
- 1 tbsp 1 tbsp lime juice
- 12 oz. 350 g , thinly sliced
- 3 oz. (2⁄3 cup) 85 g (160 ml) carrot, grated or juliennedcarrots, grated or julienned
- 3 oz. 85 g sugar snap peas, strings removed and diagonally sliced
- ½ (2 oz.) ½ (55 g) red onion, finely choppedred onions, finely chopped
- 1 tbsp 1 tbsp coconut oil
- 4 oz. 110 g bean sprouts
- 8 oz. 230 g cooked chicken breast, shredded
- ¼ cup 60 ml reduced sodium
- 2 tsp 2 tsp sambal oelek (optional)
- 1 tbsp 1 tbsp butter
- 4 4 eggeggs
- 2 (1 oz.) 2 (30 g) , thinly sliced diagonally, thinly sliced diagonally
- In a small bowl, combine the peanut butter, sriracha, and lime juice. If it's too thick for your liking, add one teaspoon of water at a time to thin it out. Set aside until ready to serve.
- Thinly slice the pointed cabbage, grate the carrots, trim and slice the sugar snap peas, and chop the red onion.
- In a large wok or frying pan, melt the coconut oil over medium heat. Add the red onion and stir until translucent. Turn up the heat to medium-high and add the cabbage, carrots, sugar snap peas, and bean sprouts to the pan. Stir-fry for 2-3 minutes until the veggies start to wilt. Add the shredded chicken.
- In a small bowl, combine the tamari soy sauce and sambal oelek (if using) and add it to the pan. Stir until the chicken is warmed through and everything is combined.
- In a separate frying pan over medium-high heat, melt the butter and fry one egg per serving.
- Divide the stir-fry between plates, drizzle with peanut dressing, and top each serving with a fried egg and sliced scallions.