One of the hardest foods for me to avoid when I was really wanting to lose weight was Chinese food. It didn’t help that there was a Chinese buffet near my house and depending on my mood and hunger level, all of my goals went out the window at the smell of the restaurant when driving by!
But I learned one of the best lessons on my fitness journey – I don’t have to give up the foods that I really enjoy. It is all about moderation AND preparation (if I want to cook it myself).
Here is a sweet and sour chicken recipe transformed into a muscle-building classic with Labrada Lean Body for Her Peanut Protein. Yes, ladies and gents – there’s peanut protein and you CAN cook with it to enhance your meals.
Ingredients for 4 servings:
- 1.25lb chicken breast (cut into small pieces)
- Vegetarian substitute: eggplant chunks, tempeh
- 2 scoops Lean Body for Her Peanut Protein
- There is no equal substitute for this. You can use powdered peanut butter but the macronutrients will change and you will likely have to add a sweetener such as coconut sugar or honey. The peanut protein is already sweet.
- 1/2 cup arrowroot starch (or tapioca starch)
- 3 egg whites
- 1 tablespoon coconut oil
- 2/3 cup tomato sauce (or low sodium, natural ketchup)
- 2 heaping tablespoons red chili garlic pepper sauce
- 3 tablespoons rice vinegar
- 1 tablespoon Worcestershire
- 1 tablespoon ginger paste (or freshly grated)**
- 1/2 tablespoon garlic paste (or minced)
- Fresh green onions
- Sesame seeds
** – denotes an optional ingredient
- Chop chicken breasts into small bite size pieces.
- In a bowl, mix 2 scoops Labrada Lean Body for Her Peanut Protein with arrowroot starch.
- In a separate bowl beat some egg whites.
- Dip the chicken pieces in the egg white and then place them in the peanut protein batter. Make sure all the pieces are adequately coated.
- Set a nonstick skillet on medium heat and add coconut oil. You do not want the skillet too hot before adding the chicken because it will stick to the pan.
- Toss in the chicken and stir with a wooden spoon or spatula. Make sure all the sides are adequately brown and cooked but the chicken does not have to be completely cooked.
- Empty the chicken onto a plate and set the skillet back on the heat. Add the contents for the sauce to the pan and after the sauce begins to simmer, reduce the heat and stir continuously.
- Toss in the browned chicken pieces and coat the pieces in the sauce. Cook for about another 6 to 8 minutes.
- Garnish and devour!
Approximate Macros for 1 of 4 servings (UPDATED 05/09/2015):
328 calories, 43g protein, 23g carbs, 8g fat, 3.25g fiber, 2.25g sugar