Made this as written the other night, but you could sub ANY meat/vegetable for what I have listed. I like my vegetables crisp, so the cooking times are very short.

2 lbs boneless skinless chicken thighs, cut into bite size pieces
3T. vegetable oil (maybe more)
1 medium yellow bell pepper, sliced
3 scallions, diced
6 medium white mushrooms, sliced thick
5 oz. pea pods
1 c. broccoli florets
4 cloves garlic, minced
2T. peanut butter
1/3c. soy sauce
2 drops sweetzfree
1t. rice vinegar
2T. sriracha (asian hot chili sauce)
1/4c. or more water

Toss chicken with 1 T. soy sauce and saute in 2T. oil until cooked through, set aside. Add remaining oil to pan and saute mushrooms and garlic for 1-2 mins. Add pea pods and saute 1-2 mins more. Add remaining vegetables and saute for 1 min. Create a well in the skillet (in the center or on the edge) and add soy sauce, vinegar, sweetzfree, sriracha and peanut butter to well. Stir to combine, making sure peanut butter melts. Add water as necessary to thin sauce. Return chicken and accumulated juices to pan, stir to combine and serve, with extra hot sauce on the side.

Deeeeeeeeeeelicious! I estimate this at around 40g carbs for the whole recipe, and it made 3 generous servings. You could stretch it further with more meat. Enjoy!