Chicken Stir Fry with Peanut Sauce

Recipe and Photo by CJ Ghavamian

Ingredients:

4  Boneless Skinless Chicken Thighs or 3 Breasts
1/2 Medium Onion, chopped
1/2 Sweet Red Bell Pepper, sliced
8 oz Package of Sugar Snap Peas
2 Tablespoons Peanut Butter
3 Garlic Cloves, chopped
Red Ceyenne Pepper, salt, and lemon pepper to your taste.
Cooking oil suitable for stir fry

Cut chicken into bite size pieces, put in a bowl add spices, mix thoroughly and set aside
Cut onion and sweet red bell pepper and set aside

Heat oil in a deep fry pan or wok and cook chicken with garlic until cooked through and browned.  Add the onion, sweet red bell pepper, cook for 1 minute.  Add sugar snap peas and stir fry for 3-5 minutes depending upon how crunchy you want the vegetables.  When ready, add the peanut butter and mix through; the heat of the food and liquid in the pan will make it more saucelike.

Turn out onto two plates and enjoy! 

If you want your stir fry to be spicier, add more red pepper or even sriracha sauce right before the peanut butter.

808 Calories
13.2 Net Carbs
68% Fat 23% Protein  9% Carbohydrate