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Old 10-10-2013, 07:11 AM   #2
Started IP August 14 2013
vachinyc's Avatar
Join Date: Aug 2013
Location: NYC
Posts: 357

S/C/G: 216.5/153/155

Height: 5'7"

Default Thai peanut chicken

Good morning. Happy Thursday. It's raining here and I am so not looking forward to traffic. Getting home last night took forever. On the other hand, we need the rain and I love Fall.

Someone asked the other night, after I said how much I liked my dinner, how to make it. I tried to find which thread I pulled it from so I could post a link...had no luck.
So here it is. I'd give credit if I is from an IP board somewhere

• 1 teaspoons cornstarch OPTIONAL (adds 10 calories and 2 carbs, 0 sugar, 0 fat, 0 protein)
• 1/4 cup chicken broth
• 2 TBSP walden farms peanut butter
• 1 tablespoons braggs amino acid or soy sauce
• dash ground ginger
• dash salt & pepper
• 1- 8 ounce boneless skinless chicken breast, cut into strips
• 3 teaspoons olive oil, divided
• 1/4 cup chopped vidalia onion
• 1/4 cup thinly sliced sweet orange peppers
• 1/4 cup thinly sliced sweet red peppers
• 1/4 cup thinly sliced mushrooms
• 1 teaspoon minced garlic
In a small bowl, combine the first six ingredients until smooth, will be a little lumpy....but will get smooth in the pan; set aside.
In a large skillet or wok, stir-fry chicken in 1and1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes until soft but not caramelized. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through.

I changed up veggies a little - used peppers, mushrooms, and cabbage. Cabbage feels a little like noodles.

IN MAINTENANCE since March 2014
Reboot Feb-April 2016

Last edited by vachinyc; 10-10-2013 at 07:12 AM.
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