I sure do, but I am always hesitant to order this dish because it is so high in carbs and fat. Some versions have anywhere between 25 gms to 55 gms of fat per serving and (if noodels or rice are used) anywhere between 40 gms to 97 gms of carbohydrates.
I am always trying to find ways to clean up recipes especially since members of my Shape Up group constantly are looking for new clean dishes. I came up with the following recipe where I substituted regular peanut butter for Powdered Peanut Butter. If you haven't tried this yet its a MUST! It is dry roasted peanuts that all the oils and fats are pressed out of. You can add water to it and make it back into peanut butter or add it to smoothies or pancakes, but back to the matter at hand! I also substituted Shirataki Noodles for regular rice, noodles or pasta. Shirataki noodles are gluten and soy free, they have very low carb content (some brands even have less than 1 gm per serving). Give it a whirl and let me know what you think!
Makes 4 servings.
6 Tbsp. powdered peanut butter (link below for your shopping convenience)
8 oz. low-sodium chicken broth
1/2 Tbsp. sriracha
1 1/2 Tbsp. honey
1 1/2 Tbsp. low-sodium soy sauce
1 tsp. freshly grated ginger
2 tsp. cornstarch
1 8oz package of Shirataki Noodles
1 Tbsp. coconut oil
12 oz of chicken breast cut into 2 inch cubes
2 cups broccoli slaw
1 red pepper, sliced
1 cup sugar snap peas
1/4 cup chopped cilantro
1. Make the peanut sauce in a small saucepan, whisking together the powdered peanut butter, chicken broth, sriracha, honey, soy sauce, and ginger. Bring it to a boil, and then reduce the stove to medium-high heat. Sprinkle the cornstarch over the top, and whisk for about five minutes. Once the sauce has reduced enough to thicken, remove from heat. Set aside to prepare the stir fry.
2. Rinse the noodles. In a non-stick skillet sautÚ until you hear them squeak. Transfer to a plate and set aside.
3. Place a large wok or heavy skillet on the stove on high, and heat the coconut oil. Cook cubed chicken until thoroughly cooked.
4. Add the broccoli, red pepper, snap peas, green onions, and half of the chopped cilantro. Pour about ╝ cup water into the wok or pan, and allow steam for a couple minutes.
5. When the vegetables are tender, add the noodles to the pan. Pour the peanut sauce on top, and toss the ingredients together to coat.
6. Transfer to a serving dish immediately, and garnish with the extra cilantro.
If you are in my Shape Up Program this recipe is 1 Lean Protein and 1 Fat. If you decide to use whole wheat pasta or rice instead of the shirataki noodles then it adds 1 Starchy Carb (of course in the quantity on the portion guide). Enjoy!!