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Old 10-10-2013, 07:20 AM   #127
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

Reposting from another thread to make it easier to find it is yummy!

• 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 (original poster: i also added 1 TBSP powdered PB2 as I just don't like the WF peanut butter taste)
• 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 used peppers/cabbage/mushrooms as my veggies...cabbage was kind of noodle-y. Yum.

Lisa also mentioned: Xanthan gum can be used instead of cornstarch for a thickener
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Last edited by vachinyc; 10-10-2013 at 07:24 AM.
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