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]

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

theMRSingLink 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 […] Date Night Recipes Low Carb Chicken And Vegetable Stir Fry [+ Spicy Peanut Sauce] European

Serves: 3 Prep Time: 20 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Lg Zucchini 2 Lg Carrots 1/2 Med Yellow Onion 1/2 Green Cabbage 2 Lg Chicken breasts 5-10 Chopped sweet peppers [Peanut Sauce] 1/2 Tbsp Butter 1/4 Cup Peanut butter 1/2 Cup Sweet Chili Sauce 3 Tbsp Soy sauce 1/4 Cup Warm water 2 Tbsp Ginger Spice, or fresh graded Ginger 2 Tsp Honey 1/4 Tsp of red pepper spice (for heat; leave out if you want to omit a spicy flavor)

Instructions

1. Prep your veggies - onion, carrots, cabbage and zucchini - using a Spiralizer (this is the one I currently have), cut into very fine, thin slices or even use your cheese grader to get a thin sliced consistency.
2. Go ahead and prep your Peanut Sauce beforehand, since you'll be using some as a marinade for the chicken.
3. Salt and pepper your chicken breasts on both sides, then cut into 1/2 inch cubes and place into a bowl. Pour about 1/4 of the Peanut Sauce over chicken, mix evenly and allow to marinade for 15-30 minutes.
4. On a medium/high cast iron or large skillet, saute chicken until slightly charring on the outside (I enjoy a nice, little char), then turn down the heat to a medium/low.
5. Separate cooked chicken to allow room for sauteing the vegetables. The veggies may take up the entire pot, but they do shrink tremendously (being they hold more water). IMPORTANT: if you're not one who likes your veggies soggy, only saute for a few minutes and continuously turn your veggies.
6. Add the chicken back into the skillet, and finish off by drizzling the rest of the peanut sauce over top.
7. Serve with freshly chopped green onions or scallions - and enjoy!

[Spicy Peanut Sauce]

1. You can either make the sauce over the stove, or by mixing the ingredients into a bowl without heat. The heat allows the peanut butter to melt and fully incorporate with the other ingredients.
2. Start by melting the butter on low heat, then add in garlic powder or freshly ground garlic. Once the garlic starts to sizzle, add in the peanut butter.
3. Add in chili sauce, honey, ginger, soy sauce and red pepper and mix thoroughly. Omit red pepper if you don't want your sauce spicy.
4. Turn off heat, leaving pot over the stove and add in warm water - mixing until the sauce has become runny (don't worry it will thicken).

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