Ingredients
1 1/2 lb chicken breast chopped into bite sized pieces
3 tablespoons corn starch or almond flour
1/4 cup peanut butter
1/4 cup Hoisin sauce or keto teriyaki sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
1 clove garlic minced
1/2 cup water
2 tablespoons oil to fry
Instructions
In a small bowl, add the chicken and cornstarch and toss until coated.
In a mixing bowl, whisk together the peanut butter, hoisin sauce, soy sauce, sesame oil, minced garlic, and water.
Add the oil into a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 5-6 minutes until no longer pink.
Add the sauce and mix until the chicken is coated. Cook for 4-5 minutes, until the sauce has thickened.
Remove the pan off the heat and sprinkle with sesame seeds and green onions.
Notes
TO STORE: Leftover chicken peanut butter can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Either microwave for 30-40 seconds until warm, or in a non-stick pan until the sauce sizzles.
Nutrition
Serving: 1serving | Calories: 205kcal | Carbohydrates: 3g | Protein: 28g | Fat: 9g | Sodium: 685mg | Potassium: 510mg | Fiber: 1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg | NET CARBS: 2g
