Thai Chicken with Peanut Sauce - Meal Prep
Yield: 4 servings (Points per serving - 3 blue, 1 purple, 6 green)
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 3 cups shredded cabbage with carrots
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup cilantro, chopped
- 1 cup cooked brown rice
For the peanut sauce:
- 8 tablespoons PB2 Powder
- 4 tablespoons water
- Juice from one lime
- 2 teaspoons rice vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1/2 teaspoon granulated artificial sweetener
Instructions
- Add the sesame oil to a pre-heated frying pan. Add the chicken, garlic and ginger.
- Cook for 5 minutes, or until the chicken is cooked thru.
- Use a slotted spoon to remove the chicken. You want to leave the juices in the pan.
- Add 1 tablespoon soy sauce, then add the cabbage mixture. Cook for 5 minutes, stirring occasionally.
- Combine all of the ingredients for the peanut sauce in a medium size mixing bowl. Whisk it together.
- Add the chicken and cilantro to the cabbage mixture. Stir together.
- Serve immediately, or evenly divide into storage containers for meal prep.