Did you know that Friday, September 13 is National Peanut Day? That seems like a good excuse to whip up a peanut-flavored dinner. No need to spend hours searching for a recipe, though. Ollie can help in minutes!
With Ollie, you can discover recipes for anything—even National Peanut Day! Just tell Ollie what you’re in the mood for, and it will curate a selection of personalized peanut-packed dishes that fit your preferences and dietary needs.
How Ollie Helps You Celebrate
- Customizable Recipes: Every recipe is completely customizable. Ask Ollie to swap an ingredient, revise it to use the kitchen equipment you want to use (or don’t want to use!), change the portion size, or move the dinner to another day of the week. Your wish is Ollie’s command.
- Diet-Friendly Options: Need gluten-free or low-sugar recipes? No problem—Ollie tailors the recipes to your needs.
- Easy Meal Planning: Ollie does all the planning for you, so you can enjoy National Peanut Day without the hassle of searching for recipes.
3 National Peanut Day Recipes to Try
Here are three recipes our team tested with Ollie, each tailored to our own diets and preferences. Try Ollie to get a National Peanut Day recipe written just for you (or enjoy one of the meals below).
African-Inspired Peanut and Sweet Potato Stew
Full recipe generated by ollie.ai
A hearty and nutritious stew combining tender chicken, sweet potatoes, and spinach in a rich peanut-tomato broth, offering a perfect balance of protein and vegetables.
prep 15 minutes cook 28 minutes 
1Ingredients
- 16 oz boneless skinless chicken thighs, cut into chunks
- 2 small sweet potatoes peeled and cubed
- 1 onion diced
- 4 cloves garlic minced
- 3 teaspoons grated ginger
- 2 cups diced tomatoes
- 4 cups chicken broth
- 1/2 cup natural peanut butter
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper adjust to taste
- 4 cups fresh spinach
- 4 tablespoons chopped peanuts for garnish
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large pot over medium heat.
- Season the chicken chunks with salt and pepper, then add to the pot. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the ground cumin, ground coriander, and cayenne pepper. Cook for 30 seconds to toast the spices.
- Add the cubed sweet potato, diced tomatoes, chicken broth, peanut butter, and tomato paste. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Return the cooked chicken to the pot and simmer for an additional 5 minutes.
- Add the fresh spinach and stir until wilted, about 2 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped peanuts.
Peanut Butter Chicken Stir-Fry
Full recipe generated by ollie.ai
A quick and flavorful stir-fry featuring tender chicken pieces, crisp vegetables, and a creamy peanut sauce, served over cauliflower rice for a low-carb option.
prep 15 minutes cook 15 minutes 4Ingredients
- 12 oz boneless skinless chicken breast, cut into bite-sized pieces
- 2 tbsp coconut oil
- 1 red bell pepper sliced
- 3/4 cup broccoli florets
- 1 medium carrot julienned
- 2 cloves garlic minced
- 1 tbsp grated ginger
- 1/4 cup natural peanut butter
- 2 tbsp gluten-free tamari sauce
- 1 tbsp rice vinegar
- 1 tsp coconut sugar
- 1/4 cup water
- 3 tbsp chopped peanuts
- 2 green onions sliced
- 1 1/2 cups cauliflower rice
Instructions
- In a small bowl, whisk together the peanut butter, tamari sauce, rice vinegar, coconut sugar, and water to make the sauce. Set aside.
- Heat 1 tbsp coconut oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp coconut oil.
- Add the sliced red bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- Add the minced garlic and grated ginger to the skillet. Stir-fry for another 30 seconds until fragrant.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the prepared peanut sauce over the chicken and vegetables. Stir to coat everything evenly and cook for an additional 2 minutes until the sauce is heated through and slightly thickened.
- While the stir-fry is finishing, microwave the cauliflower rice for 2-3 minutes or until heated through.
- Divide the cauliflower rice between two plates.
- Top the cauliflower rice with the peanut butter chicken stir-fry.
- Garnish each plate with 1 1/2 tbsp chopped peanuts and 1 sliced green onion.
- Serve immediately and enjoy your Peanut Butter Chicken Stir-Fry!
Thai-Inspired Peanut Noodle Bowl with Tofu
Full recipe generated by ollie.ai
A satisfying and protein-packed noodle bowl featuring crispy tofu, vegetables, and a creamy peanut sauce, made with gluten-free noodles for a quick and delicious meal.
prep 20 minutes cook 20 minutes 4Ingredients
- 28 oz extra-firm tofu pressed and cubed
- 4 tbsp cornstarch
- 4 tbsp coconut oil
- 8 oz gluten-free rice noodles
- 2 cups broccoli florets
- 2 red bell peppers sliced
- 2 carrots julienned
- 1/2 cup natural peanut butter
- 4 tbsp gluten-free tamari sauce
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 2 tsp coconut sugar
- 2 cloves garlic minced
- 2 tsp grated ginger
- 1/2 cup warm water
- 6 tbsp chopped peanuts
- 2 green onions sliced
- 4 tbsp fresh cilantro chopped
Instructions
- Press the tofu to remove excess water, then cut into 1-inch cubes.
- In a bowl, toss the tofu cubes with cornstarch until evenly coated.
- Heat coconut oil in a large skillet over medium-high heat. Fry the tofu cubes until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, stir-fry the broccoli, bell pepper, and carrot for 3-4 minutes until crisp-tender. Remove and set aside.
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together peanut butter, tamari sauce, rice vinegar, lime juice, coconut sugar, minced garlic, grated ginger, and warm water to make the sauce.
- In the same skillet, over medium heat, add the cooked noodles and pour the peanut sauce over them. Toss to coat evenly.
- Add the crispy tofu and stir-fried vegetables to the noodles, gently tossing to combine.
- Divide the noodle mixture between two bowls.
- Garnish each bowl with chopped peanuts, sliced green onion, and fresh cilantro.
- Serve immediately and enjoy your Thai-Inspired Peanut Noodle Bowl with Tofu!
Try Ollie Today
Ready to celebrate National Peanut Day? Let Ollie do the planning, and you just enjoy the delicious results.
