• 1 lb skinless chicken breast, cut into bite size pieces
  • 10 oz bag broccoli slaw
  • 1.5c bean sprouts
  • 7T PB2
  • 2/3c water
  • 1/2 lime, juiced
  • 5 garlic cloves, minced
  • 1T + 1tsp fresh ginger, grated
  • 1/4tsp kosher salt
  • 1/4tsp ground black pepper
  • 2T + 1/2T low sodium soy sauce
  • 3/4oz peanuts, chopped
  • Pinch (or two) cayenne (optional)
  • fresh basil, chiffanade
  • 1/2T sesame oil
  • 1/2T honey (or Splenda)


Combine chicken, salt, pepper, 1T grated ginger, garlic cloves, lime juice in bowl. Heat oil in large sauté pan or wok. Add in chicken pieces and stir fry on medium high for 8-10 minutes until chicken is cooked through. Set chicken aside on plate.
Meanwhile, in a saucepan, combine PB2, water, 2T soy sauce, 1tsp grated ginger, cayenne, and honey. Simmer on medium low until thickened to syrup consistency.
After chicken has been removed from the pan, add in broccoli slaw, sprouts and 1/2T soy sauce. Add fresh ground black pepper to taste. Sauté 2-4 minutes until tender crisp. Once vegetables are desired texture, add in chicken and peanut sauce to vegetable mixture and combine well. Serve plates and top with fresh basil and chopped peanuts.

Makes 5 Servings
Serving Size: ~3oz chicken and 3/4-1c vegetables
Vegetarian option: use tofu in place of chicken


Calories 228
Fat 7.8g
Saturated Fat 1.7g
Cholesterol 52mg
Sodium 464mg
Potassium 41mg
Carbohydrate 13g
Fiber 4g
Sugar 5.6g
Protein 28g