Low Carb- THM S- Thai Peanut Chicken
Ingredients
- 2 Lb Chicken tenders or breasts
- 2 T Sesame Seed Oil
- 2 T Olive Oil
- 2 T Bragg's Liquid Aminos, or soy sauce
- 1 Large Lime, juiced (or 2 small)
- Couple Pinches Salt
- Few Shakes Black Pepper
- Few Shakes Cayenne, optional
- 3/4 C Sugar-free Natural Creamy Peanut Butter
- 1 T Minced or grated ginger
- 2 T Bragg's or soy sauce
- 1 T Fish sauce
- 1 1/2 T Sweetener, preferably a brown or golden sweetener
- 1/2 T Rice Vinegar
- 1 t Minced Garlic
- 1 t Sesame Oil
- Milk to thin
- Cilantro for garnish
Instructions
- Mix the marinade ingredients, sesame seed oil to the cayenne,
- If using chicken breasts, slice into strips. If using tenders, just put in a gallon baggie. Add the marinade and store in the fridge until ready to cook.
- When ready to cook, take the chicken out of the baggie and cook desired way. Discard the marinade.
- Cook until cooked through but not overcooked.
- Mix the sauce ingredients together.
- If your sauce needs it, add optional milk to make it mixable.
- Serve on top of the cooked chicken.
