Spicy Thai Peanut Chicken

Carbs: 25g total

1/4 cup Peanut butter
2 tablespoons chopped peanuts
2 tablespoons soy sauce
1 tablespoon instant minced onion
1 tablespoon minced parsley
1 garlic clove — crushed and minced
Red Pepper sauce to taste
1/8 teaspoon ground ginger
4 whole chicken breast — halved, skinned, boned
2 tablespoons soy sauce
2 tablespoons Sugar Twin Brown
1 tablespoon melted butter
1 can chicken broth
1/4 cup heavy cream

How to Prepare:
Mix peanut butter, peanuts, 2 tbs soy sauce, onion, garlic, parsley, pepper sauce (& red pepper flakes if you like kick) and ginger.

Spread paste on chicken breasts and roll. Secure with toothpick. Place in slow cooker. Mix remaining soy sauce, sugar twin brown, butter and broth and pour over chicken. Cover and cook for 4 to 5 hours on low.

Remove chicken mix in cream and cook sauce on high for 15 minutes or until thickened and creamy.
Serve over cabbage noodles.

NOTES: Counts for instant minced onion, red pepper sauce, and brown Sugar Twin not included in totals.

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