Low Carb Thai Chicken

Low Carb Thai ChickenLow Carb Thai ChickenLow Carb Thai Chicken.  All you need to make this fabulous low carb Thai chicken is a simple recipe of Thai Peanut Sauce and boneless chicken thighs and that’s about it.  Can’t think of a much quicker thing to make for dinner even if you do have to make the sauce.  I do have the sauce in my refrigerator almost all the time and when I run out I make it again because I use it a lot and it lasts forever. (It won’t).

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Thai Chicken Thighs
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Ingredients
  1. 6 Boneless Chicken Thighs
  2. 2 T Butter
Thai Peanut Sauce
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 5 Drops Splenda Liquid
  10. Additional Water Only If Needed
Instructions
  1. Pound thighs until about ¼" thick.
  2. Heat butter until beginning to brown and put thighs in pan skin side down.
  3. Cook until juices begin coming to the top and then flip and cook until finished.
  4. Plate thighs.
  5. Top with 1-1½ T peanut sauce. You can add more but it doesn't take much.
  6. 6 Servings
  7. 284 Calories, 33.3g Protein, 16.4g Fat, 1.7g Carbs, 0.4g Fiber, 1.3g Net Carbs
Notes
  1. Notice the thigh in the pic has the skin on. This is because I de-bone my own thighs to still have the skin attached and yes, you can do the same thing or... just ask your butcher to do it for you.
  2. Nutritionals include peanut sauce.
  3. Confession: I can sometimes eat two of these.
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