Low Carb Chicken And Vegetable Stir Fry [+ Spicy Peanut Sauce]

I’ve finally sprung into action! I’m making the change in going low carb recently, as I have noticed it seems my body does not take well to the overabundance of pasta and bread like it used to.

It generally makes me feel bloated, crampy and cranky. And just in general I appear “puffy” (especially in my face). As if my poor face is not suffering enough, I know I need to do something regarding my diet.

Ugh – this is so hard, too – since I love bread. And pasta – ahh! Also the rice with my Asian-style recipes – come back to meeee. But I know this has to be done.

Luckily for me, I do actually love vegetables! I absolutely hated zucchini as a kid, but now I’ve grown a fond taste for it (if it’s cooked right). And what has recently helped is finally investing in a – dun dun dun – Spiralizer! If you don’t have one of these – get one, now – seriously, I urge you to. Especially if you have a difficult time getting your kiddos to eat their vegetables. Carrot curly fries – need I say more?! No matter, spiralizing the veggies is time consuming, but actually kind of brings the kid-fun back into cooking. Haha – say what now? Cooking is fun?

Since having tested this baby out with spiralized zucchini for spaghetti night – which was REALLY good, actually – I decided to craft my first Asian-style low carb chicken and vegetable stir fry using the spiralizer! And an added bonus: homemade peanut sauce – yum! Seriously, though, I’m going to make extra of this stuff right now and use it for chicken salads – BOOYAH.

NOTE: Recipe not suitable for those with a peanut allergy. You may forego the use of the peanut butter in the sauce, for a peanut-free version of this recipe and instead a sweet chili chicken and vegetable stir fry!

low carb

chicken and vegetable stir fry

[+ homemade peanut sauce]

[penci_recipe]

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