Peanut Butter Chicken with Stir-Fry Vegetables

By Angela Nason 

A quick and tasty meal for one, this peanut butter chicken is full of flavour and makes an easy keto-friendly lunch or dinner. Serve the vegetables on the bottom, spoon the chicken and sauce over the top, and finish with microgreens for an extra fresh and nutritious touch.

Ingredients

• 1 chicken breast or thigh, sliced

• 1/2 onion, sliced

• 1–2 cloves garlic, crushed or chopped

• 2 tablespoons peanut butter

• 1/4 cup water

• 1 cup broccoli, chopped

• 1/2 capsicum, sliced

• 1 tablespoon olive oil

• Salt and pepper, to taste

• A small handful of microgreens, to serve

Method

1. Heat a frying pan over medium heat.

2. Add the chicken, onion, and garlic to the pan and cook until the chicken is browned and cooked through.

3. Add the peanut butter and water to the pan.

4. Stir well until the peanut butter melts into a sauce and coats the chicken.

5. Season with salt and pepper to taste.

6. In a separate pan or wok, heat the olive oil.

7. Add the broccoli and capsicum and stir-fry until just tender.

8. To serve, place the vegetables in the bottom of a bowl or plate.

9. Spoon the peanut butter chicken over the top.

10. Finish with microgreens for added nutrients and freshness.

Notes

• This recipe is for one person.

• You can easily increase the ingredients to make more serves.

• This is a keto-friendly recipe.

Leftover Idea

You can also make extra for an easy lunch the next day.