2tbsp12g powdered peanut butter (I used PB2) (or 2 tbsp standard peanut butter- add 3 syns per portion)
1tbsplight soy sauce
1tbspdark soy sauce
2tspsriracha chilli sauceyou can take this out if you don't want the sauce too hot
1red chillifinely diced
4spring onionspeeled and chopped
3large courgettesspiralized into thick noodles.
low calorie cooking spray
In a medium sized bowl, mix the juice of 1 lime with the sugar, and stir to dissolve.
Add in the chilli powder, soy sauce, sriracha and peanut butter powder. Mix well until all combined.
Stir through the chicken, and leave to one side to marinade
In a large non-stick frying pan or wok, heat some low calorie cooking spray, and gently fry your onion until softened, about 5 minutes.
Using a slotted spoon, add the chicken to the frying pan and stir fry for a further 5 minutes. This will dry out quite quickly but you can add a little water if it feels like it is getting so dry it will burn.
Add the rest of the marinade to the chicken pan and leave to bubble gently for a moment
Heat a large pan of boiling water, and drop in your courgette- simmer for 2 minutes. Drain, reserving a little of the cooking water.
Stir your chicken and check that it's cooked through. If it needs a little longer then keep stir frying. If it is very dry and has no sauce add half a cup of the courgette cooking water and stir through.
Toss the courgette into the chicken and gently stir and coat with the sauce for a minute or two
Divide into bowls, and garnish with red chilli, spring onion and lime wedges.
If you want to add even more speedy veg you could add in broccoli, green beans, peppers, spinach- whatever you have!