150g chicken breast, sliced into strips
1/2 red capsicum, sliced
1/2 brown onion, sliced
1/2 cup cabbage, shredded
1 carrot, sliced
1 Tbsp. peanut butter
1/2 tsp sriracha or 1 Tbsp. sweet chilli
squeeze of lime juice
2 tsp soy sauce
1 tsp crushed peanuts
Heat a frypan or wok over medium to high heat. Heat the coconut oil and add in the onion. Cook until transluscent. Next, add in the chicken breast and allow to brown. Add in remaining vegetables and cook for a few minutes.
Add in the peanut butter, soy, sriracha and lime juice and stir well. Allow sauce to thicken slightly and chicken to cook through.
Serve and top with crushed peanuts.
Serving suggestions: basmati or brown rice, noodles, cauliflower rice
Serves 1 – 343 calories / 13.7g fat / 19.2g carbohydrates / 36g protein