Tuesday, February 18, 2014

Thai curry peanut chicken

I just made a super yummy and quick dish (thank you to my friend Emily for the idea) that is calorie friendly,  low carb friendly as well as dairy free and gluten free…crazy awesome, right? My boys loved it..WIN!

Thai Curry Peanut Chicken
(serves 4)

What you need:

-1 lb boneless, skinless chicken breast
-Cooking spray
-¼ cup Thai Red Curry Sauce (I use Trader Joe’s)
-1 TBSP Natural Peanut Butter (just peanuts and salt)
-¼ cup light, unsweetened coconut milk (again, I used Trader Joe’s…the kind in the green box)
-4 cups stir fry veggies (you can use fresh or frozen…think carrots, peppers, snap peas, onions, water chestnuts, broccoli, baby corn, etc.)
-Juice of ½ lime

What to do:

  1. Sauté chicken breast pieces in cooking spray until cooked thoroughly
  2. Add in stir fry veggies and continue to sauté until they soften a bit
  3. In a small sauce pan, wisk together Thai Red Curry Sauce, peanut butter and coconut milk over medium heat until blended
  4. Stir sauce into chicken and veggies, squeeze fresh lime over it
  5. EAT!

Each serving is approximately 1 ¼ cup and has 225 calories, 8.5 grams carbs, 27 grams of protein, 8.5 grams fat and 2.5 grams fiber.

If you need some good carbs in there, I would toss it on brown rice

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