Month: February 2026

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Quick Stir-Fry Sauce

I’ve used for chicken, beef, or just a big pile of veggies. most recently for stir fried chick tenders and stir fried veggies,

The tenders were left over the veggies frozen.

  • Base: 1/2 cup low-sodium soy sauce (or Tamari for gluten-free)
  • Sweet: 1–2 tbsp brown sugar or honey  
  • Aromatics: 2 cloves garlic (minced) and 1 tsp fresh ginger (grated)
  • Thickener: 1 tbsp cornstarch
  • Depth: 1 tsp toasted sesame oil
  • Optional Liquid: 1/4 cup chicken or vegetable broth (if you want more volume) 1  

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Peanut Sauce

(makes about 1 cup)

  • ⅓ cup creamy peanut butter, softened
  • 2 tablespoons reduced-sodium soy sauce, or tamari
  • 1 tablespoon rice vinegar
  • 1 ½ tablespoons honey, or maple syrup
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon garlic powder
  • 3 tablespoons water, add more, a teaspoon at a time, if needed
  • Sriracha, optional—but a must for spice lovers!
  • Salt to taste, start with a pinch and add more if needed
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Thai Chicken Salad Sandwich with Creamy Peanut Sauce

Finely chopped chicken, crunchy cabbage, crisp veggies, and fresh herbs get tossed in a creamy Thai-inspired peanut dressing… then piled onto whole-grain bread for a crave-worthy sandwich!

Ingredients

 Chopped Chicken Salad

  • ▢2 cups shredded cabbage, green, purple, or a mix; or coleslaw blend
  • ▢½ cup shredded or matchstick carrots
  • ▢½ red bell pepper, thinly sliced
  • ▢1 to 2 scallions, chopped
  • ▢¼ cup chopped cilantro, optional
  • ▢¼ cup chopped peanuts, or cashews
  • ▢1 cooked chicken breast, finely chopped (about 1 to 1 ¼ cups)
  • ▢½ cup shelled edamame, thawed (optional)

Peanut Sauce (makes about 1 cup)

  • ▢⅓ cup creamy peanut butter, softened
  • ▢2 tablespoons reduced-sodium soy sauce, or tamari
  • ▢1 tablespoon rice vinegar
  • ▢1 ½ tablespoons honey, or maple syrup
  • ▢1 ½ teaspoons ground ginger
  • ▢¼ teaspoon garlic powder
  • ▢3 tablespoons water, add more, a teaspoon at a time, if needed
  • ▢Sriracha, optional—but a must for spice lovers!
  • ▢Salt to taste, start with a pinch and add more if needed

For Serving

  • ▢8 slices whole-grain bread

Instructions

  • Build the chopped base. Add the cabbage, carrots, bell pepper, scallions, cilantro, nuts, chopped chicken, and optional edamame to a large cutting board. Chop, chop, chop until everything is finely chopped and well combined—think classic chicken-salad texture.
  • Make the peanut sauce. In a small bowl, stir together the peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic powder until smooth. Add the water to create a creamy, spoonable sauce. Stir in Sriracha and salt to taste.
  • Dress it. Pour ¾ of the dressing over the chopped salad and toss until everything is evenly coated, cohesive, and scoopable. Add more dressing until you reach the perfect consistency.
  • Chill (optional). Let the mixture rest in the fridge for 10–15 minutes so the flavors can meld and lightly chill.
  • Assemble the sandwiches. Spoon about ½ to ¾ cup filling per sandwich onto bread. Press gently, slice, and enjoy.