guardianactual
MuscleChemistry Registered Member
1 pound boneless chicken thighs, in 1" cubes 1 tablespoon dry white wine 2 teaspoons soy sauce
3 cloves garlic, minced 2 teaspoons ginger, grated 3 tablespoons oil, divided
1/4 cup unsalted roasted peanuts 1 teaspoon red pepper flakes
3/4 cup chicken broth 2 teaspoons rice vinegar 2 teaspoons sesame oil 1 tablespoon oyster sauce 1 tablespoons hoisin sauce 1/8-1/4 teaspoon sambal oelek, optional
1 red bell pepper, chopped in 1/2" pieces 1/2 teaspoon xanthan gum 3 green onions, sliced thin
Marinate the chicken with the wine and soy sauce about 10 minutes. Meanwhile, combine the garlic, ginger and 1 tablespoon oil in a small bowl; set aside. Combine the peanuts and chili flakes in a small bowl. In a measuring cup, mix the broth, vinegar, sesame oil, oyster sauce, hoisin sauce and sambal oelek, if using.
Heat 1 tablespoon oil in a 12-inch nonstick skillet or wok over high heat. Add the chicken and cook without stirring 2 minutes to brown one side; stir and cook 1 1/2-2 minutes longer until the chicken is no longer pink. Add the peanuts and chili flakes. Cook until the peanuts begin to darken slightly, 30-40 seconds. Remove the chicken and peanuts from the skillet.
Heat the remaining tablespoon oil in the skillet. Cook the red bell pepper until slightly softened about 45 seconds. Push the peppers to the sides of the skillet; add the garlic and ginger mixture and cook 10-15 seconds until fragrant. Mix with the peppers. Return the chicken and peanuts to the skillet. Lightly sprinkle with the xanthan gum then quickly mix in. Add the sauce mixture and cook until thickened. Stir in the green onions.
Makes 4 servings Do not freeze
Per Serving: 259 Calories; 21g Fat; 12g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
3 cloves garlic, minced 2 teaspoons ginger, grated 3 tablespoons oil, divided
1/4 cup unsalted roasted peanuts 1 teaspoon red pepper flakes
3/4 cup chicken broth 2 teaspoons rice vinegar 2 teaspoons sesame oil 1 tablespoon oyster sauce 1 tablespoons hoisin sauce 1/8-1/4 teaspoon sambal oelek, optional
1 red bell pepper, chopped in 1/2" pieces 1/2 teaspoon xanthan gum 3 green onions, sliced thin
Marinate the chicken with the wine and soy sauce about 10 minutes. Meanwhile, combine the garlic, ginger and 1 tablespoon oil in a small bowl; set aside. Combine the peanuts and chili flakes in a small bowl. In a measuring cup, mix the broth, vinegar, sesame oil, oyster sauce, hoisin sauce and sambal oelek, if using.
Heat 1 tablespoon oil in a 12-inch nonstick skillet or wok over high heat. Add the chicken and cook without stirring 2 minutes to brown one side; stir and cook 1 1/2-2 minutes longer until the chicken is no longer pink. Add the peanuts and chili flakes. Cook until the peanuts begin to darken slightly, 30-40 seconds. Remove the chicken and peanuts from the skillet.
Heat the remaining tablespoon oil in the skillet. Cook the red bell pepper until slightly softened about 45 seconds. Push the peppers to the sides of the skillet; add the garlic and ginger mixture and cook 10-15 seconds until fragrant. Mix with the peppers. Return the chicken and peanuts to the skillet. Lightly sprinkle with the xanthan gum then quickly mix in. Add the sauce mixture and cook until thickened. Stir in the green onions.
Makes 4 servings Do not freeze
Per Serving: 259 Calories; 21g Fat; 12g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
