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.
12ozbonelessskinless chicken breast, cut into bite-sized pieces
2tbspcoconut oil
1red bell peppersliced
3/4cupbroccoli florets
1medium carrotjulienned
2clovesgarlicminced
1tbspgrated ginger
1/4cupnatural peanut butter
2tbspgluten-free tamari sauce
1tbsprice vinegar
1tspcoconut sugar
1/4cupwater
3tbspchopped peanuts
2green onionssliced
1 1/2cupscauliflower 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!