The Body Coach’s Garlic and Teriyaki Chicken served with Tenderstem® and Peanut Butter Dip
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
- 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
Melt a teaspoon of coconut oil in a hot wok. Crush and add the clove of garlic before adding the chicken.
Fry the chicken until cooked. Then, add the Tenderstem®. Cook for a further 3 minutes before adding the teriyaki sauce.
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.
When the chicken and Tenderstem are cooked, serve on a plate and get dipping!