• 1 chicken breast (1 cup) cut into chunks
• ½ cup cooked sliced carrots
• 1 can coconut milk (15 fl oz/400ml/1 ¾ cup)
• 1 teaspoon GF chicken stock powder
• shake of cayenne pepper
• few drops sesame oil (optional)
• 2 T cornstarch
• ½ cup coconut shreds (50 g)
• ½ cup peanuts (75 g)
• can add mushrooms

Fry chicken. Add carrots, coconut, peanuts, mushrooms and heat through. Pour sauce over top. Serve over rice.

Sauce: bring coconut milk and seasoning to a boil. Thicken with a paste of cornstarch and water.

Whole recipe (without rice or mushrooms) is 1883 calories. If 4 servings, 471 per serving. If 5 servings 377 cal, 30 g fat, 8.3 carb, 21.4 g protein.