Ingredients
For the Chicken & Veggies:
1 lb boneless, skinless chicken breasts or thighs, thinly sliced
1 tablespoon sesame oil (or olive oil)
2 cups shredded cabbage (or coleslaw mix)
1 cup shredded carrots
1 red bell pepper, thinly sliced
2 green onions, chopped
2 cloves garlic, minced
2 eggs, lightly beaten
Salt and pepper, to taste
For the Sauce:
3 tablespoons creamy peanut butter
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon water (to thin if needed)
1 teaspoon sriracha (or chili garlic sauce, adjust to heat level)
1 teaspoon honey or monk fruit sweetener (optional)
For Garnish:
Chopped peanuts
Fresh cilantro
Extra lime wedges
Instructions
Make the Sauce
In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
2. Cook the Chicken
Heat sesame oil in a large skillet or wok over medium-high heat.
Add sliced chicken, season with salt and pepper, and cook for 5–7 minutes, until browned and cooked through. Remove and set aside.
3. Stir-Fry the Veggies & Eggs
In the same skillet, add garlic, cabbage, carrots, and bell pepper. Stir-fry for 4–5 minutes until veggies are tender-crisp.
Push veggies to one side and pour beaten eggs into the pan. Scramble until cooked, then stir into veggies.
4. Combine Everything
Add the cooked chicken back into the skillet, pour in the peanut sauce, and toss to coat everything evenly.
Cook for 1–2 more minutes until warmed through.
5. Serve
Top with green onions, chopped peanuts, cilantro, and lime wedges. Serve hot and enjoy!
Notes
Make it vegetarian: Swap chicken for tofu or edamame.
Keto-friendly option: Use stevia or omit sweetener.
Add crunch: Toss in bean sprouts or chopped snap peas.