To make the sauce, combine all the peanut sauce ingredients and puree with an immersion blender until smooth. Make the sauce first or work on it bit by bit while cooking the other ingredients to make this recipe faster.
Heat a skillet on medium high with oil. Cut the chicken into 1" cubes and add to the skillet once the oil is hot. Peel and chop the carrots into thin slices and add to the skillet once the chicken has been searedon all edges.
Wash and trim the green beans, then cut into 1" pieces. Fry the chicken and carrots until the internal temperature of the chicken has reached 175°, then toss in the prepared green beans.
Allow the green beans to fry with the chicken and carrots for a couple of minutes, then add the peanut sauce and chopped broccoli. Stir, bring to a simmer, and cook for 2 minutes.
Don't have boneless skinless chicken breasts? Watch how to easily deboned them here. Alternately, boneless skinless chicken thighs can be used.
If you don't have an immersion blender, the peanut sauce can simply be whisked together, though it will not be as smooth.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.Deduct the fibre ( 11.6 g ) and sugar alcohols ( 10g ) from the total carbs to get 9.1 g net carbs per 1/4 of the whole recipe. Serve smaller portions for less net carbs.