Like most of my recipes this one freezes and defrosts perfectly so another good one to make in bulk.
I love mine served with some form of potato (shocker I know) but this is the perfect dish for rice or noodles too if you arnt a Spud Lover like myself 👯
For a lower carb option serve it up with some Courgetti. Bulk out with even more Veggies for a Vegetarian option or you could add in some Sweet poatoe/Chickpeas/Butternut Squash etc too!
Its quite an easy dish so everyone should be well able to give this a go no matter what your kitchen skills are like 😜
So Lets get Cracking
2 Chicken Breasts
Whatever Veggies you fancy - The more the merrier, I always aim for 3 portions with dinner
1 garlic clove or 1/2 tsp garlic seasoning
1 tsp sweetener
20ml soy sauce
25g Natural Peanut Butter
Tablespoon of Curry Powder
1/2 - 1 tsp of Chili Powder (depending on how hot you like your food)
1 vegetable or chicken stock cube
1/2 cup boiling water
Method
- Soften all your veggies for a few mins and add chicken to pan
- Add all other ingredients together along with the boiling water into a cup and mix really well until all dissolved
- When chicken is no longer pink and veggies have softened add your sauce mix to the pan and mix everything well
- Bring to the boil and then turn down to a simmer and allow the sauce to thicken
- You may or may not want to add more water - I normally don't as I like my sauce to be really thick so all depends on what you prefer
- After about 20 mins you should be good to go
- Serve 🠞 demolish 🠞 thank me later 😜
Absolutely Shocking photos as always 🤣 If blogging is ever my Full Time job i shall invest in a good camera and photography course 📸 Promise 💁
So guys hope you enjoy this one as much as I do, can't wait for the feed back 🙊 As always any questions at all just shout, whether it's about macros, substitutes, brands I use etc always happy to help 👌
Pops
x
