| 12 | 30 | 522 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 2 tbsp | Coconut oil |
| 908 gm | Chicken breast cutlets (cut into 1″ cubes) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 2 tsp | Chili paste, Gourmet Garden |
| 5 large mushroom(s) | White mushrooms (optional) |
| 1 can(s) (8oz) | Water chestnuts, canned (cut into fourths) |
| 1 piece, 1-inch | Ginger root |
| 3 bulb | Garlic (finely diced) |
| 1 cup | Chicken broth (stock) |
| 1/2 cup | Soy sauce, tamari |
| 1 tsp | Sesame oil |
| 1/4 cup | Peanut butter, natural |
| Meat | 2.5 |
| Meat Alternative | 1.7 |
| Vegetables | 1.0 |