Here is a recipe that I play around with and it does the trick for dinner. I love Asian flavors and you can use whatever flavors are your favorite (just be careful on calories is in a deficit to lose weight).



  • Chicken Breast 250g
  • Stir-Fry Rice Noodles 2oz
  • Portobella Mushrooms 150g
  • Peanut Butter Powder 4tbsp
  • EVOO 1 tbsp
  • 6 Brussels sprouts quartered
  • 2 cloves garlic
  • 1 jalapeno (may omit if you don’t like spice)
  • 1/4-1/2 onion (depending on how much you want to make)
  • Sriracha sauce to flavor

Begin boiling water to cook the rice noodles. Use only enough water to cover the noodles, don’t use lots of excess. More on that in a bit.

Add olive oil to a pan and heat. Add Brussels sprouts, jalapeno, and onions and cook until the onions begin to be translucent, then add the garlic and the mushrooms. Continue to heat until the mushrooms are soft.Season with salt and pepper.

Add the chicken and peanut butter powder and mix around. Cook until the chicken is close to being done, but not completely.

Once the noodles are ready, add the water AND the noodles.img_20170220_183543992

Adding the water will allow the starch to help thicken the sauce as well as adding water to the peanut butter powder to make the sauce.

Allow to simmer for a few minutes until the sauce has thickened and the chicken is done. Once done, take off the heat and plate. Nutrition looks like this based on the ingredients listed. You can use more chicken if you like to really split it into two meals.

  • Calories: 677
  • Protein 83.8g
  • Fat 25g
  • Carbs 42g


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