Lo Carb Thai Peanut Chicken

Lo Carb Thai Peanut Chicken
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Lo Carb Thai Peanut Chicken calories by ingredient
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Introduction

A great lo carb option for Thai style food. It is packed full of healthy vegetables. I omitted any kind of noodles or rice and used mung bean sprouts instead. It was delish! This recipe is very versatile. You can swap out any kind of veggies you would prefer instead of the ones I used. My whole family enjoyed this meal and even my 11 year old said it is a definite "do again". You could also make it vegetarian by substituting tofu for the chicken. A great lo carb option for Thai style food. It is packed full of healthy vegetables. I omitted any kind of noodles or rice and used mung bean sprouts instead. It was delish! This recipe is very versatile. You can swap out any kind of veggies you would prefer instead of the ones I used. My whole family enjoyed this meal and even my 11 year old said it is a definite "do again". You could also make it vegetarian by substituting tofu for the chicken.
Number of Servings: 6

Ingredients

    Chicken Breast , 2 breast, bone and skin removed, diced
    Natural 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

Tips

If you don't like mushrooms, leave them out. You could always add red bell pepper or adjust the seasonings to your liking. If you don't have the vinegar skip it! This recipe is very easy to adapt to your personal liking.

This could easily be made into a vegetarian dish by swapping out the chicken with your favorite tofu.


Directions

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.

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