Peanut Chicken

PEANUT CHICKEN (20 minute prep and cook time, yields 1)

- 1 portion of boneless, skinless chicken, cubed
- 1 portion of your favorite mixed veggies (I used broccoli, snow peas, and celery) You can use unlimited broccoli and celery!
- 1 tbsp. veggie oil
- 1 tsp. Natural Peanut Butter
- 1/2 tsp. chopped peanuts
- 1/4 c. water
- 1 portion of whole wheat spaghetti noodles, cooked al dente (or use brown rice if you prefer)

Heat oil in skillet or wok on medium-high.  Add chicken and cook until golden brown.  Remove chicken and set aside.  Remove excess oil from pan.  Add veggies and water to pan and heat, stirring often, until tender crisp.  You may need to add more water because the veggies might burn as water cooks off!  Add peanut butter and stir well.  Add chicken, pasta, and chopped peanuts.  Stir well and serve!

I added a little soy sauce to mine and used a little of my 100 calorie allowance.  1 tbsp of soy sauce is 20 cals and I didn't even use that much!  The saltiness offsets the sweetness of the peanut butter and adds a lot of flavor!  But it is optional.

This was really yummy.  I almost forgot I am on a diet!

Carb:  Pasta
Protein:  Chicken
Fat:  Veg oil/Peanut Butter & Nuts (just watch your measurements as not to exceed a thumb-sized amount)