Throw all the ingredients in one pan, and enjoy this dinner without all the work!
- 1 package organic chicken breasts, cubed
- 1 package whole wheat asian noodles (or angel hair broken in half)
- 1/4 cup unsalted peanuts, crushed
- 2 cloves garlic, minced
- 2 organic eggs, beaten with 1 tbsp
- salt and pepper, to taste
- 1 bag organic broccoli/cabbage/carrot slaw
- 1 cup organic bean sprouts
- 1 cup shiitake mushrooms, sliced
- 2 tbsp extra virgin coconut oil, divided
- organic green onions, chopped for garnish
For the sauce:
- 1/2 cup organic low sodium chicken broth
- 1 tbsp rice vinegar
- 2 tbsp liquid aminos (healthy soy substitute)
- 1 tbsp peanut butter
- 1 tbsp fish sauce
- 1 tbsp organic ketchup
- 1 tbsp brown sugar
- 1 tbsp whole wheat flour
1. Heat the olive oil over medium heat in a deep stove top pan. Season the cubed chicken with salt and pepper, then add it to the pan. Cook about 10 minutes, or until no longer pink.
2. While chicken is cooking, combine all the ingredients for the sauce, heat in microwave about 20 seconds, and mix well.
3. Remove the chicken from the pan and set aside. Lower the heat to medium-low, and add the garlic. Cook about 2 minutes, or until fragrant.
4. Add the remaining olive oil to the pan, and add the slaw, mushrooms and sprouts. Cook about 5 minutes, or until cooked through.
5. Move the veggies to the side, add the egg mixture to the pan and scramble. Then, combine the eggs into the veggie mixture.
6. Add the sauce, the noodles and the chicken, mixing well in between adding each.
7. Top with crushed peanuts and chopped green onions.
Notes: *If you're trying to lose weight, consider leaving out the salt.
* If you're not a coconut fan, you can interchange the coconut oil with extra virgin olive oil.
* Instead of peanut butter, experiment with almond butter!