Gluten-free Friday - Thai Chicken Stir-Fry

Off to the Can-Fit-Pro conference today! Hoping to meet tons of fitness professionals, athletes, colleagues and to learn a ton!

I'm a big fan of food. I'm an even bigger fan of taking a traditionally high-fat, high sodium, take out food that I avoid and making it Alli-friendly! Check out this gluten-free version of Thai Chicken Stir Fry! Make a big batch and keep it in your fridge for an easy dinner on-the-go.


Thai Chicken Stir-Fry

INGREDIENTS
Peanut Sauce (recipe)
3/4 pound boneless skinless chicken breasts
Nonstick cooking spray
1 small onion, thinly sliced
2 tbsp water
1 large red bell pepper, diced
1 cup fresh spinach, torn
2 cups gluten free pasta
3 tbsp mint

Prep:
Bake chicken, cut into strips.
Chop all veggies and fry with a bit of nonstick cooking spray.
Boil pasta until tender.
Add stirfry to pasta, top with peanut sauce!

Peanut Sauce
INGREDIENTS
1/4 cup reduced-fat creamy peanut butter (I used all natural)
1 tbsp brown sugar (optional)
2 tsp dark sesame oil
1/4 tsp paprika
1/4 tsp coconut extract (optional)
1/2 cup fat-free reduced-sodium chicken broth
2 tbsp reduced-sodium soy sauce
3 tbsp lime juice (or fresh lime juice)

1.Stir peanut butter, sugar, sesame oil, paprika and coconut extract, if desired, in small bowl until blended. Add chicken broth, soy sauce and lime juice; stir until smooth




SO YUMMY!!! Enjoy!