Lo Carb Thai Peanut Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Breast , 2 breast, bone and skin removed, dicedNatural Peanut Butter 4 tbsp Grapeseed Oil, 3 tbsp Kikkoman Lite Soy Sauce, 5 tbsp Vegetable Broth, 1.5 cup Cornstarch, .125 cup Rice wine vinegar, 2 tbsp Garlic powder, .5 tbsp Coriander, ground, 1 tsp Crushed Red Pepper, 0.5 tsp Zucchini, baby, 1 medium sliced Mushrooms, fresh, 1 cup, sliced Scallions, raw, .75 cup, chopped Carrots, raw, 1 cup, thin slices Raw Mung Bean Sprouts 3 cup
In a medium sized bowl whisk together:
Peanut butter
soy sauce
broth
vinegar
corn starch
garlic powder
coriander
crushed red pepper
Set aside until needed.
Heat 2 Tbsp. oil in large pan. Add chicken and stir fry over med-high heat 6-8 min. or until browned. Remove from pan and set aside.
Heat 1 Tbsp. oil in same pan.
Add carrots and stir fry over med. high heat for 3 min. Then add mushrooms and zucchini and cook for another 3-4 min. until mushrooms and zucchini start to soften slightly. Remove from pan and set aside with the chicken.
Add cornstarch mixture to pan and cook over med. heat whisking constantly until thickened. Add bean sprouts and heat through. (If the sauce is too thick you can add a bit more broth or water if needed)
Return chicken and veggies to the pan and stir into the sauce and bean sprout mixture. Remove from heat and top with chopped scallions.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SOOTHINGGLOW.
Peanut butter
soy sauce
broth
vinegar
corn starch
garlic powder
coriander
crushed red pepper
Set aside until needed.
Heat 2 Tbsp. oil in large pan. Add chicken and stir fry over med-high heat 6-8 min. or until browned. Remove from pan and set aside.
Heat 1 Tbsp. oil in same pan.
Add carrots and stir fry over med. high heat for 3 min. Then add mushrooms and zucchini and cook for another 3-4 min. until mushrooms and zucchini start to soften slightly. Remove from pan and set aside with the chicken.
Add cornstarch mixture to pan and cook over med. heat whisking constantly until thickened. Add bean sprouts and heat through. (If the sauce is too thick you can add a bit more broth or water if needed)
Return chicken and veggies to the pan and stir into the sauce and bean sprout mixture. Remove from heat and top with chopped scallions.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SOOTHINGGLOW.
Nutritional Info Amount Per Serving
- Calories: 280.9
- Total Fat: 14.4 g
- Cholesterol: 48.8 mg
- Sodium: 816.3 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.7 g
- Protein: 23.9 g
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