Chicken with Peanut sauce
Marinade
2 cloves garlic, peeled and minced
1 tbs. extra virgin olive oil
1 tbs. coconut aminos.
1/2 tsp. curry powder
1 lb. partially frozen chicken breasts, skinless and boneless
8 (10 to 12 inch) bamboo skewers
8 cups chopped lettuce
1 cup sliced cucumber
Marinade
2 cloves garlic, peeled and minced
1 tbs. extra virgin olive oil
1 tbs. coconut aminos.
1/2 tsp. curry powder
1 lb. partially frozen chicken breasts, skinless and boneless
8 (10 to 12 inch) bamboo skewers
8 cups chopped lettuce
1 cup sliced cucumber
Peanut sauce
1/2 cup coconut milk
4 tbs. rice wine vinegar
3 tbs. Smuckers Natural peanut butter
2 tbs. lime juice
1/2 cup tsp. chili paste
1/2 tsp. ginger root
1 tbs. xylitol (low carb sweeteber)
1/4 cup chopped cilantro
1/4 tsp. salt
mix the garlic, oil, soy sauce, lime juice, and curry powder in a bowl. Slice the chicken lengthwise into long, thin slices. Place the chicken in the bowl with the marinade cover, and refrigerate for at least 1 hour, stirring occasionally. Soak the bamboo skewers in water for at least 30 minutes. Toss the lettuce and cucumbers in a large bowl and refrigerate.
While the chicken is marinating make the peanut sauce. combine the coconut milk, vinegar, peanut butter, lime juice, chili paste, ginger root, xylitol, cilantro and salt in blender and blend until smooth. Thread the chicken slices onto the skewers, working the skewer in and out along the strip. Baste both sides with marinade. Preheat the broiler(or grill) to high and cook the chicken for 3 minutes on each side or until golden brown.
To serve, divide lettuce and cucumbers among 4 serving plates, place 2 skewers on each and drizzle with peanut sauce.
4 servings: 10 carbs
Recipe submitted by Edith Weil
1/2 cup coconut milk
4 tbs. rice wine vinegar
3 tbs. Smuckers Natural peanut butter
2 tbs. lime juice
1/2 cup tsp. chili paste
1/2 tsp. ginger root
1 tbs. xylitol (low carb sweeteber)
1/4 cup chopped cilantro
1/4 tsp. salt
mix the garlic, oil, soy sauce, lime juice, and curry powder in a bowl. Slice the chicken lengthwise into long, thin slices. Place the chicken in the bowl with the marinade cover, and refrigerate for at least 1 hour, stirring occasionally. Soak the bamboo skewers in water for at least 30 minutes. Toss the lettuce and cucumbers in a large bowl and refrigerate.
While the chicken is marinating make the peanut sauce. combine the coconut milk, vinegar, peanut butter, lime juice, chili paste, ginger root, xylitol, cilantro and salt in blender and blend until smooth. Thread the chicken slices onto the skewers, working the skewer in and out along the strip. Baste both sides with marinade. Preheat the broiler(or grill) to high and cook the chicken for 3 minutes on each side or until golden brown.
To serve, divide lettuce and cucumbers among 4 serving plates, place 2 skewers on each and drizzle with peanut sauce.
4 servings: 10 carbs
Recipe submitted by Edith Weil
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