This is a take off the Sweet Potato Pad Thai recipe but a little quicker to make plus almost 20 grams more protein! The heat level is medium so add or take away the Sambel Oelek as you like!
Servings: 6 Calories: 293 Protein: 39g
Sauce: 2tsp Ginger Puree 1/2 cup Jif Peanut Powder 5 tbsp water 1 tbsp fresh lime juice 1 tbsp soy sauce 1/2 tbsp honey 1/2 tsp toasted sesame oil 1 garlic clove, pressed 1/2 tsp dried red pepper flakes
Stir-fry 1 tsp (5 mL) olive oil 1 medium red bell pepper, sliced into chunks
1/2 white onion, cut into chunks 4 cups small fresh broccoli florets
4 tsp Sambel Oelek 1 1/2lbs chicken breasts, cut into chunks
41/2 cups rice cauliflower - 3/4 cup per person ( I used Bird's Eye Roasted Garlic)
Steps For the sauce, place peanut powder in food processor and water and pulse to combine. Combine the rest of the sauce ingredients into the processor, and process until well blended. Set aside.
Follow directions on package for rice cauliflower and start cooking. (If using a microwave to cook wait until you start the chicken)
Heat oil in skillet over medium-high heat for 3–5 minutes.
Add the chicken and cook for 2 minutes stirring occasionally. Add bell pepper and onion, and reduce heat to medium. Cook for 5–7 minutes, or until crisp-tender, stirring occasionally.
Stir in Sambel Oelek. Remove from the heat. Mix the sauce into the chicken. Each serving is approximately 1 cup.
Serve in bowls over the riced cauliflower.