Tuesday, March 4, 2014

PB2 Thai Chicken

I tend to make a lot of recipes that have already been tested, but from time to time I get on a kick of trying my hand at my own recipes.  This PB2 Thai Chicken is one of those recipes.  I served my recipe over rice noodles but you can serve it over brown rice if you like.


1 Pound of Skinless Chicken Breasts (cut into 1 inch strips)
1/4 Cup PB2
1/4 Cup Water
4 TBS of Soy Sauce (I used Gluten Free)
1 TBS of Garlic Powder
1 TSP of Onion Salt
1/8 TSP of Pepper
1/4 TSP of Salt
1/2 TSP Ginger 
2 Cups Shredded Carrots 
1 TBS of Peanut Oil (you can use olive oil of you like)


If you are using rice noodles, soak the noodles and hour before starting the recipe.  

Combine Chicken, PB2, Water, Soy, Garlic Powder, Onion Salt, Pepper, and Carrots in a bowl.  Mix to get chicken fully coated.  Set aside. 

Heat peanut oil in wok until warm.  Once warm add the carrots.  Cook the carrots down until soft.  Add the chicken mixture until fully cooked.  

If you need to add more water.  Once the chicken is cooked then add the rice noodles.  Cook the rice noodles until warm then add the sprouts.  

Serving size - 2 cups for 8 points 

*If you use reduce fat peanut butter instead of PB2 the recipe would be 12 points.

*If you use peanut butter instead of PB2 the recipe would be 15 points.  

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