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What’s For Dinner? Chicken Stir Fry Recipe

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When we were in Ireland, years ago, we headed to the West coast. We visited the beautiful Cliffs of Moher and spent the weekend with our friends in their picturesque Irish cottage in County Claire. This was our last trip in Ireland and a gift.

Cliffs of Moher West Coast Ireland
Our friends little home was surrounded by idyllic fields full of sheep. Everything about our weekend was perfect, spending time with dear friends, a warm fire in the fireplace and a delicious meals.

Erin, our host is an amazing cook. She values healthy eating and everything she whips up is a culinary masterpiece. She makes it look so easy and friends are always asking her for recipes. She’s a natural at making the most delicious, healthy meals from whatever “fell out of the fridge”.

This week when she shared her Almond Lime Vermicelli recipe and I knew I HAD to make it right away. We whipped it up and let me tell you… heaven!! Like Erin says it really is “all about the sauce!”


Erin’s recipes are mostly vegetarian so we added chicken to ours. This is an easy, healthy meal that our whole family loved! Erin finally started a blog and I’m excited to follow along as she shares her delicious recipes with the world, until then, look at this chicken stir fry….


Chicken Stir Fry with Peanut Sauce

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Serves: 4
Prep Time: 15 Cooking Time: 15


  • 2 Limes, zested and juiced
  • 3 heaping Tbs Peanut butter
  • 2 thumb-size pieces of freshly grated Ginger (or 1/2 tsp powdered)
  • 3 T. Maple Syrup (or agave or honey)
  • 6 T. Soy Sauce (or thereabouts…less for more almond flavour)
  • 2 cloves minced garlic
  • Angel Hair Pasta (enough for 4 people)
  • Couple of handfuls of cashews
  • 3 T. sesame seeds
  • 2 T. sunflower oil
  • 1 head broccoli, chopped
  • 1 or 2 peppers (red, yellow or orange), sliced
  • 1 zucchini, diced
  • 2 c. kale, washed and torn into small pieces
  • Also great if you have on hand is snap peas, sugar peas, julienned carrots, bean sprouts
  • Handful of fresh cilantro



Mix the Sauce:


Use a whisk or fork to combine the lime juice and zest, ginger, maple syrup and soy sauce and garlic.


Add in the almond butter until smooth.


In a wok or large skillet, sauté your veg in the sunflower oil. Begin with the harder veggies (broccoli, carrots) then add veg working your way to the softest (bean sprouts and kale at the last minute).


Meanwhile, toast your cashews over low heat. Keep a close eye! They will burn easily, as I nearly did today. Turn the heat off and add your sesame seeds to warm.


My favorite way to cook rice vermicelli is to boil water in a kettle. Place the noodles in a bowl. Pour the boiling water over top and allow to sit for about 3 mins. Brown rice will take just slightly longer than the white rice noodles. Drain. If you leave them in the water too long they go mushy. Toss the noodles in half the sauce.


In bowls, place the vermicelli then veggies and top with the cashews, sesame seeds and fresh cilantro. I like to put the extra sauce on the table so people can add their desired amount.

Hop over to Erin’s Blog: Fell Out of the Fridge to see the original recipe: Erin’s Almond Lime Vermicelli Recipe

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  • Reply
    August 31, 2015 at 11:27 am

    Your pictures and description have me yearning for a trip to Ireland!

  • Reply
    August 31, 2015 at 1:14 pm

    Ireland is lovely, we are missing it so much. I hope you have a chance to go someday, it’s totally worth it!

  • Leave a Reply

    Hey Donna