MB brought you the original peanut butter stir fry – so LB has done what older brothers do best – and made it better! So here’s my recipe, and it tastes even better than it looks!
Ingredients (4 servings):
- 2 tsp pure virgin coconut oil,
- 1cm grated ginger,
- 1 clove of garlic,
- Thai chillies (amount dependant on how spicy you like!),
- 500g chicken breast,
- 3 kaffir lime leaves (dried or fresh) – optional,
- 2 tsp dark soy sauce,
- 2 tsp sesame oil – optional,
- 2 large tbsp peanut butter,
- 1 red onion,
- 1 red pepper,
- 2 large tbsp peanut butter (100% peanut butter – no added oils – crunch or smooth),
- Stir fry vegetables (we used sliced cabbage, edamame beans, beansprouts, mange tout),
- Rice noodles or rice (as you prefer, to fit macros).
Chop the garlic, chillies, onion and pepper. Thinly slice the chicken and set aside.
Add the coconut oil to a wok or pan on medium heat – add the garlic, chillies and grate in the ginger and cook for around a minute.
Add the chicken to the pan and increase the heat to medium-high. Brown the chicken all over.
Add the onion and pepper. Cook on same heat for 1-2 minutes.
Add the kaffir leaves, sesame oil and soy sauce to the chicken. Cook on same heat for 1-2 minutes.
Add the peanut butter – if you prefer a thinner sauce, place the peanut butter in a mug, add some hot water and stir to reduce the consistency. Stir through thoroughly.
Add vegetables and rice noodles (if you are using them). Cover the wok/pan with a lid/plate and cook until vegetables are at your preferred crunchy-ness!
Try not to eat all 4 servings at once!
Approximate nutritional information per serving (excluding stir fry vegetables and noodles/rice)
- Calories: 326
- Protein: 40g
- Fat: 14g
- Carbohydrate: 8g