Spicy Peanut Butter Stir Fry

Servings: 6
Prep time: 10 minutes
Cooking time: 15-20 minutes
Calorie per serving: 296
Macros for serving: 20 carbs /4 fat /45 protein

Stir fry:

Stir fry sauce

Mix together:
3 Tbsp. PB2 (powdered peanut butter – it is lower in fat and calories)
4 Tbsp. water
1/2 tsp. seasame oil
2 Tbsp. sweet soy sauce
2 Tbsp. Liquid aminos or soy sauce
1 Tbsp. rice vinegar
2 cut up red chilis
Truvia (if you want it a bit sweeter)
cooking oil

Stir fry ingredients:

5-7 cloves garlic, minced
1-2 medium onion, chopped
2 large carrots, diced
1 kg chicken breast, diced
3 bell peppers, chopped
1 large head broccoli, chopped
2 cups mushrooms, sliced
3 cups snow peas
1 red chili

Instructions

1. Spray a large pot with cooking oil. Cook the garlic and onions together first until tender. I added the carrots and cooked them for 2 minutes. Next, add the broccoli and cooked for 5 minutes (lid on). Added the bell peppers and snow peas and cooked for 3 minutes and added the mushrooms and chili last. When all the veggies are tender coat them in half the sauce.

2. In a different pan I sauteed more garlic and cooked the diced chicken with the other 1/2 the sauce on high heat (to sear the chicken). When the chicken is cooked, mix the veggies and chicken together.

3. You can serve it with rice or quinoa or eat it on it’s own. You can also include more, or different veggies like zucchini, ginger, baby corn, spring onions and even fresh peanuts.