The Body Coach’s Garlic & Teriyaki Chicken served with Tenderstem® & Peanut Butter Dip

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Inspired by southeast Asia, this recipe is good to eat and good for you.

This was the winning recipe in the #TeamTenderstem PT challenge 2014 created by Joe Wicks AKA The Body Coach. Enjoy this dish after a work out to refuel your body with goodness.

  • 10-15 minutes cooking
  • 1
recipe PDF
  • 100g Tenderstem®
  • 2 chicken breasts cut into large chunks
  • 1 tsp coconut oil
  • 1 clove of garlic
  • A splash of teriyaki sauce
For the dipping sauce
  • 1 tbsp of peanut butter (Joe recommends Meridian as it has no additives)
  • A splash of water
  1. Melt a teaspoon of coconut oil in a hot wok. Crush and add the clove of garlic before adding the chicken.

  2. Fry the chicken until cooked. Then, add the Tenderstem®. Cook for a further 3 minutes before adding the teriyaki sauce.

  3. Whilst the chicken and Tenderstem® mix is cooking, make the peanut butter dipping sauce. Simply put the peanut butter in a small dish, add a splash of hot water and stir.

  4. When the chicken and Tenderstem are cooked, serve on a plate and get dipping!

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