I have heard many people mention they are nervous to add in certain sauces because they are nervous the fat content will be too high. Sauces with peanut butter and oils are one of those sauces that can be intimidating to fit into your macro targets, the same way sauces with soy can be intimidating to maintain appropriate sodium levels.

This is a very macro-friendly version of this Thai-inspired sauce, with only 12 grams of fat and 47 grams of protein per serving.

You do not have to eat plain chicken and broccoli for the rest of your life if you don’t want to! It is possible to experiment with different types of sauces, flavours, and cultures of food if that is your preference and still hit your macro targets.

In many circumstances, making the sauce at home can eliminate most of the concerns with fat or sodium content that is too high.

TIP #1:

This is a mild version of this sauce. If you aren’t sure if this type of sauce is for you, adding 1-2 tablespoons of water will mellow out the flavours and make it even more mild.

TIP #2:

You can replace the rice with noodles, and you can switch up the vegetables for even more variety in flavour.

For this version I used, cabbage, matchstick carrots, red bell pepper, edamame and green onions, but there are many other vegetables that will work great with this type of dish.

Additionally, all of the vegetables are raw, so while there is some chopping, you don’t have to cook them afterwards. (If your edamame is frozen you can just pop it into the microwave for 2-3 minutes until it is warmed through.)

Ingredients:

1000 grams boneless skinless chicken breast (diced)

1/4 cup creamy peanut butter

1 tablespoon rice wine vinegar

1 tablespoon honey

1 tablespoon ginger paste (or mince)

1 tablespoon garlic paste (or mince)

1 lime (juice and zest)

1 teaspoon roasted sesame oil (or plain sesame oil)

1-2 tablespoons extra-virgin olive oil or avocado oil

Salt and pepper to taste

Nutrition:

(For the chicken and the sauce, not including rice or vegetables)

Makes 5 Servings:

Directions:

Heat a large pan on medium-high heat. Once the pan is hot add your oil to the pan.

Once your oil is hot add the chicken to the pan. You do not want to overcrowd the pan or it will boil the chicken instead of sautéing it where you will get the nice golden brown colour and flavouring. You may need to cook your chicken in two separate pans, or in two batches for this reason. Add salt and pepper to taste.

While the chicken is cooking, add the peanut butter, sesame oil, honey, rice wine vinegar, garlic. ginger and lime to a small mixing bowl or measuring cup. Whisk until well combined and set aside.

Once the chicken is cooked, place in a large mixing bowl or storage container and pour approximately 1/3 of the sauce into the chicken, mixing until well combined.

When you are ready to assemble your meal, add your rice (or noodles if you prefer), vegetables and chicken to your plate and top with a bit more of the sauce.

Serve and enjoy!