submitted by Sara on March 23, 2019
contains sesamecontains peanutscontains animal productscontains meatcontains fishcontains sugar substitutes

Ingredients
for
servings

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For the sauce
2 tbsp Coconut Aminos, Soy-Free Seasoning Sauce, Fermented Sap of Coconut Palm with Sea Salt
1 tsp Fish Sauce
contains animal productscontains fish
2 tsp Sesame Oil
contains sesame
1 tsp Apple Cider Vinegar
1 tbsp Ginger, peeled, raw
2  (ea. 0.11 oz) Garlic, raw
2 tbsp Tap Water
1 tsp Erythritol
contains sugar substitutes
For the stir-fry
1 lb Chicken Breast, skinless, raw
contains animal productscontains meat
2 tbsp Avocado Oil
1  (ea. 4.20 oz) Bell pepper, sweet, red
1  (ea. 6.91 oz) Zucchinis, Courgettes, Summer Squash, raw
¼ tsp Chili Powder, spice mix
½ cup Peanuts, dry-roasted, no salt added
contains peanuts
¼ tsp Xanthan Gum
For garnishing
1 tsp Sesame Seeds, whole, dried
contains sesame
7¼ tsp Spring Onions, Scallions, Green Onions, chopped
34.89 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    8.70 oz (calculated)
    Notes: 1 cup; sufficient as a main meal
  1. In a medium bowl, mix together all of the ingredients for the sauce.
  2. Cut the chicken into bite-sized chunks and season it with about 1/4 of the sauce. Let marinade while you chop the zucchini and bell pepper.
  3. In a non-stick pan, heat the oil over medium-high heat.
  4. Brown the chicken for about 5 minutes.
  5. Add the chopped zucchini and bell pepper. Optionally add chili flakes to taste. Cook until the chicken is cooked through, about 3 minutes.
  6. Add the remaining sauce and the peanuts. Optionally set aside a couple of peanuts for garnishing. You can use other nuts, too, if you prefer, for example almonds or cashews.
  7. Season to taste.
  8. Optionally thicken the sauce with some xanthan gum or a different thickener (e.g. corn starch).
  9. Serve sprinkled with sesame seeds and some sliced spring onions. If you set aside some peanuts, sprinkle on those, too.
  10. Enjoy by itself, over zoodles or with a side of cauliflower rice.
  11. Meal Prep Tip

  12. You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or on the stovetop.

Nutrition Facts
for
serving

  • Calorie count
    359 kcal
  • % of calories by macros
    Fat54.9 %197 kcal22 g
    Net Carbs8.4 %30 kcal7.4 g
    Dietary Fiber1.7 %6 kcal3.1 g
    Protein35.1 %126 kcal31 g
  • Approx. WW SmartPoints™
    6.6
  • Cholesterol 82.8 mg
  • Sodium 316.5 mg
  • Fat 21.8 g
    • Saturated Fat 3.3 g
    • Trans Fat 0 g
  • Carbohydrates 11.4 g
    • Dietary Fiber 3.1 g
    • Total Sugars 5 g
    • Added Sugar 0 g
    • Sugar alcohols 0.9 g
  • Protein 31.3 g
  • Calcium 40.6 mg
  • Iron 1.3 mg
  • Magnesium 83.9 mg
  • Potassium 743.4 mg
  • Zinc 1.6 mg
  • Vitamin A (Retinol Equivalents) 66.2 mcg
  • Vitamin B12 0.2 mcg
  • Vitamin C 48 mg
  • Folate 57.5 mcg
    • Folic Acid 0 mcg