Low Carb Chicken Pad Thai

Serves 3-4

1 1/2 lb. chicken meat, cut into 1" chunks
4-5 T coconut oil
5 cloves garlic, pressed or finely chopped
1 t. minced ginger
1 (12 oz) package broccoli slaw
2 medium carrots, cut into julienne strips or I use matchstick carrots

2 T. peanut butter
4 T. soy sauce
2 T. rice wine vinegar
1 T. Swerve (or your favorite low carb sweetener)
juice of 1/2 lime
1 T. sriracha sauce

5 T. fresh cilantro, chopped
4-5 green onions, finely chopped
peanuts, chopped

Mix sauce ingredients and set aside. Heat wok or large, deep skillet over medium-high heat. Add oil, ginger and garlic, cook about 1 minute.
Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned. Add sauce, cook at a rapid simmer until chicken is cooked through, about 5-8 minutes. 
Add broccoli slaw and carrots. Cook, stirring frequently,until soft but still firm, about 3-4 minutes.
Toss or garnish with cilantro, green onions and peanuts.