Tuesday, December 6, 2016

Low Carb Thai Peanut Chicken & Broccoli


Today, Taryn of Joy Filled Eats is back with a healthy and flavorful dish. It's always a pleasure to receive a new recipe from her; they're always so unique! Get the recipe after the jump.

The first Thai dish I ever made at home was chicken and broccoli in a peanut sauce. Thai Peanut Chicken & Broccoli has been a favorite ever since. It is a quick and easy stir fry with bold flavor and it comes together in about 30 minutes. Perfect for a weeknight dinner.

I do this in three steps so there is only one dirty frying pan and one dirty serving bowl. No one likes washing dishes. First, I cook the chicken and transfer that to a serving bowl. Next, I steam the veggies and then add them to the serving bowl. Last, I made the sauce in the same pan and add back the chicken and veggies to the sauce.

I used Honeyville Organic Peanut Butter Powder as the base to my peanut sauce. It has a ton of flavor with a lot less fat than regular peanut butter. It works well in both sweet and savory applications. I used it to make Peanut Butter Whoopie Pies a couple months ago. Those got rave reviews from my girl friends.


Thai Peanut Chicken & Broccoli – Low Carb, Grain & Dairy Free, THM S
Ingredients

Chicken:

  • 1 tbsp coconut oil 2.5 - 3 pounds boneless skinless chicken thighs
  • Veggies:
  • 2 lb broccoli
  • 1 cup baby carrots, quarted lengthwise
  • 1/2 of a medium onion, peeled and sliced
Sauce:
  • 1/2 cup Honeyville Peanut Butter Powder
  • 1 tbsp lime juice
  • 2 in piece of ginger
  • 4 cloves of garlic
  • 1/4 cup soy sauce or coconut aminos
  • 1/3 cup roasted salted peanuts

Instructions

  1. Heat coconut oil in a large frying pan over medium heat. Cook the chicken into cooked through. Transfer to a serving bowl.
  2. Add the onions and carrots to the frying pan. Cook for 3 minutes to soften. Add the broccoli and cover. You may need to add a couple ounces of water if there isn't enough cooking liquid from the chicken. Cook the broccoli for 4-5 minutes or until desired tenderness. Transfer the veggies to the serving bowl.
  3. Add the first 5 sauce ingredients to the frying pan and whisk. Simmer for 5 minutes. Add the chicken and veggies and toss in the sauce. Garnish with the peanuts and serve.


(All photos by: Taryn of Joy Filled Eats)




I’m Taryn the creator behind Joy Filled Eats. The kitchen has always been a joy filled place in my life. I enjoy spending time baking, cooking, and creating recipes. Even in the midst of dieting and weight loss food should bring JOY. I have lost 54 pounds and enjoyed every bite. My recipes are all gluten and sugar free. Most are also low carb and grain free.

1 comment:

Anonymous said...

along with most of the rest of your dishes this sounds wonderful. I said most because my husband will not eat anything green.
So he can eat soup..