4 servings

12 oz chicken breast, cooked and shredded (I used crockpot)
1 tsp sesame oil
2 Tbsp fresh ginger root, grated
6 Tbsp Coconut Aminos
4 Tbsp Powdered Peanut Butter
2 tsp rice vinegar
2 cloves garlic, minced
½ tsp hot sauce
2 tsp Stevia
1 cup fresh carrots, grated
1 cup mini bell peppers, sliced thin
10 oz fresh spinach
1 Tbsp scallions
1 Tbsp fresh cilantro, chopped

In a medium bowl combine ginger, coconut aminos, powdered peanut butter, Stevia, rice vinegar, oil, hot sauce and garlic, stirring well with a whisk; set aside.
Spray a large skillet with nonstick cooking spray. Sauté carrots and peppers on medium heat for 3-4 minutes. Add sauce mixture, cooked chicken and spinach. Reduce heat to low; cook 2 minutes or until spinach is wilted. Remove from heat and toss in scallions and cilantro. Serve over rice, quinoa or pasta(rice or bean).

Nutrition per serving(without rice/pasta):
Calories: 202
Protein: 24.8g
Carbohydrates: 15.6g
Fat: 4.6g

Written by: admin