Peanut Butter Chicken Stirfry
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 chicken breasts
  • Tbsp olive oil
  • 2 stalks of celery
  • 3 garlic cloves
  • 2cm root ginger
  • 200g mushrooms
  • 300g butternut squash noodles (or sweet potato noodles)
  • 40g Spinach
  • 2 tbsp peanut butter
  • 3 tsp Tamari
  • Tsp honey
  • 3 tbsp egg whites
  • Handful of chopped Cashew nuts (optional)
  • Tsp chilli flakes
  • Juice 1 lime
  • Chopped coriander
  1. Simply grill the chicken breasts for 8 minutes each side while making the noodles.
  2. Heat olive oil in a frying pan, add the celery, garlic and ginger and sauté over a low heat. Once the celery has softened, add the mushrooms.
  3. After a minute or so add the noodles and cook for around 5 minutes.
  4. To make the peanut sauce, simply place all the ingredients in a blender until smooth.
  5. Once the noodles and mushroom are cooked, add the spinach and the sauce until warmed through.
  6. Serve the noodles topped with the chicken and chopped coriander.
Nutrition Information
Serving size: 1 Calories: 400 Fat: 15g Carbohydrates: 18g Protein: 50g
Recipe by Clean Lean Bakes at