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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup peanut butter (sugar free)
- 2 Tbsp. olive oil
- 2 Tbsp. reduced sodium soy sauce
- 2 Tbsp. rice vinegar (unseasoned)
- 3 cloves garlic (finely chopped)
- 2 tsp. fish sauce
- 1 tsp. grated ginger (fresh)
- crushed red pepper flakes (optional, for added heat)
- 6 Tbsp. water (as needed to thin sauce; can also use coconut milk)
- 1 peanut sauce (recipe keto, above)
- 24 oz. butternut squash (spirals, frozen, 680 grams; I used Green Giant brand)
- 1 cup small tomatoes (chopped, I like Villagio Marzanos)
- 1 red pepper (medium, chopped small)
- 1 cup shredded carrots
- 1 cup mango (chopped, I used a champagne mango)
- 1 cup pineapple (chopped)
- 12 oz. rotisserie chicken breast (or grilled, chopped, 340 grams)
- 1 cup edamame (shelled)
- 1 jalapeno (seeded and chopped, optional for more heat)
- 2 cups baby kale (massaged, don’t pack it down)
- 1/4 cup scallions (sliced)
- 1 cup shredded red cabbage
- 1/4 cup chopped peanuts
- 2 Tbsp. cilantro (chopped)
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