Chicken and Veggie Wok

Ingredients:

2 tablespoons coconut oil
1 lb broccoli
1 onion
1 lb cooked chicken or turkey
1 can coconut milk
1 – 2 tablespoons green curry paste
1 – 2 tablespoons peanut butter
Salt and pepper
? cup peanuts
A zucchini or two if serving over zucchini noodles

Method:
• Peel and slice the onion. Cut up the broccoli into bite sized pieces (if using the stem as well, peel off the outer layer, as this part is very fibrous).
• Heat the oil in a wok or sauté pan. Sauté broccoli and onion on high heat while stirring for a few minutes.
• Slice or dice the chicken meat and add to the pan. Add the coconut milk, curry paste and peanut butter and stir. Let simmer for a few minutes to ensure the chicken is heated through.
• Salt and pepper to taste. Add the peanuts just before serving.
• Serve over zucchini noodles – delicious!

Makes 4 servings; count each serving as 4 proteins and 4 fats.

Recipe courtesy of DietDoctor.com – thanks to M.J. for bringing it in!