Spicy Peanut Chicken
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- 1/3 cup reduced fat peanut butter (or PB2 Powdered Peanut Butter)
- 1/4 cup low sodium soy sauce (gluten-free if needed)
- 1/4 cup warm water
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 1 U garlic clove, minced
- 1 tbsp honey (or agave, can be left out or use Stevia for low carb)
- 1 tbsp lime juice
- 2 tbsp Sriracha
- 1 1/2 lb boneless skinless chicken breast, cut into chunks
- Salt and pepper
- 1 cup red onion, chopped
- 1 U red pepper, chopped
- 2 cup broccoli florets, chopped
- 2 U carrots, peeled and sliced
- 3/4 cup shelled edamame
Whisk together the PB2 (or peanut butter), soy sauce, water, rice wine vinegar, ginger, garlic, honey, lime juice, and Sriracha to create the peanut dressing.
Add sesame oil to a skillet over medium heat. Season the chicken with salt and pepper. Add a touch of cooking spray to the skillet (just to make sure nothing sticks since we aren’t using a lot of oil) and cook the chicken for 3-4 minutes on each side or until cooked through. Remove and set aside.
Add the red onion, red pepper, broccoli, carrots, and edamame. Season with salt and pepper. Add 1/4 cup water and cover. Cook for 3-5 minutes or until vegetables are tender Drain any remaining water, although it should evaporate.
Add back the chicken along with the sauce. Toss everything together and let warm for 2-3 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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