I’ve not posted a recipe for a while. Partly this is because we’ve eaten a fair few salads in the warmer weather, and because we’ve been repeating favourite dishes. It’d get a bit boring if I posted the same recipe endlessly 😉
However for a change the other day we came back to a stupidly simple chicken stir fry that is flexible enough to be served with roast vegetables, salad, rice, … The dish does have some vegetables already in them, but more won’t hurt. In our case we had it with rice as I needed the carbs post training 🙂
The dish is a spicy satay. A bit different to the usual satay as we both enjoy spicy food.
It makes use of a peanut butter that is already spiced; The Heat is On from The Peanut Butter & Co. I’ve purchased it from Amazon as I think it is a US product. Buying six jars at once works out very reasonably priced and it’s great on toast as well as an ingredient.
It’s a quick dish to both prepare and cook and contains a good amount of protein. The carbs come from the veggies already included, though you can choose to boost that if you so wish. I tend to make four portions in one go so we can either have the leftovers another night, or I get two lunches. I’ve had this with the protein noodles as a lunch as that worked quite well too. The noodles took on the flavour of the sauce.
Give it a try, and let me know what you think.
- 4 Chicken Breast Fillets (usually around 125g each)
- 100g The Heat Is On Peanut Butter
- 200g Red Onions
- 200g Red Peppers
- 1 tbsp Coconut Oil
- Slice the onions and peppers into strips
- Dice the chicken into bite size pieces
- Heat the oil in a wok
- Stir fry the onions and peppers on high
- Throw in the chicken
- Once it starts to cook, add the spicy peanut butter
- Keep moving on a high heat until cooked - use water to thin the sauce as needed. The amount will vary based on the amount of water in the vegetables and chicken breasts.