Thai Vegetable Chicken
- Number of Servings: 4
Ingredients
2 chicken breast1/8 tsp salt½ tbsp oil5 mushrooms½ cup snap peas½ cup broccoli steamed2 celery stalks1 carrot1 tbsp red pepper diced1 tbsp orange pepper diced1 tbsp yellow pepper diced1/3 medium onion3 garlic cloves½ tbsp peanut butter3 tablespoons sweetened chili sauce1 packet Splenda2 tsp oyster sauce¼ cup lemon juice1 cup chicken broth
Marinate chicken in 2 tbsp oyster sauce for 30 minutes or longer.
Steam the broccoli. Dice chicken and cook with onion, peppers, garlic, mushrooms, snap peas, and oil. Add broccoli when chicken is cooked and vegetables are at the consistency of your choice. Add spices that suit your taste.
In a seperate pan, bring chili sauce, splenda, and oyster sauce to a boil, stirring frequently. Add lemon juice and peanut butter, stir until smooth. Pour over chicken and vegetables.
Serve over brown rice or tofu with peas on the side (not included in calorie count).
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user APPLECRISP808.
Steam the broccoli. Dice chicken and cook with onion, peppers, garlic, mushrooms, snap peas, and oil. Add broccoli when chicken is cooked and vegetables are at the consistency of your choice. Add spices that suit your taste.
In a seperate pan, bring chili sauce, splenda, and oyster sauce to a boil, stirring frequently. Add lemon juice and peanut butter, stir until smooth. Pour over chicken and vegetables.
Serve over brown rice or tofu with peas on the side (not included in calorie count).
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user APPLECRISP808.
Nutritional Info Amount Per Serving
- Calories: 190.6
- Total Fat: 6.0 g
- Cholesterol: 49.3 mg
- Sodium: 557.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.5 g
- Protein: 22.7 g
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