Dinner: Thai Style Low Carb Peanut Chicken

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Thai Style Low Carb Peanut Chicken

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

6 Boneless, Skinless Chicken Thighs
1 Cup Peanuts (1/2 Cup Peanut Butter if you aren’t making your own)
1/4 Cup Chicken Stock
2 Tbsp. Soy Sauce
1 Tbsp. Orange Juice
1 Tbsp. Lemon Juice
1 Tbsp. Rice Vinegar
1/2 Tbsp. Coconut Oil
1/2 Tbsp. Erythritol
1/2 tsp. Sesame Oil
2 tsp. Chili Garlic Paste
1/4 tsp. Coriander
1/4 tsp. Cayenne Pepper
Salt Pepper to taste

Instructions

1. Rinse your peanut off in the bowl of your salad spinner.
2. Spin the salad spinner and then pat the nuts dry with paper towels.
3. Add your peanut to your food processor.
4. Blend the nuts until they are powdery, scrape the sides and then continue blending.
5. Once the nuts turn a little bit creamy, add 1/2 Tbsp. erythritol and 1/2 Tbsp. coconut oil.
6. Continue blending until a smooth and creamy consistency happens.
7. In a bowl, combine your peanut butter, 1/4 Cup Chicken Stock, 2 Tbsp. Soy Sauce, 1 Tbsp. Orange Juice, 1 Tbsp. Lemon Juice, 1 Tbsp. Rice Vinegar, 1/2 tsp. Sesame Oil, 2 tsp. Chili Garlic Paste, 1/4 tsp. Coriander.
8. Mix the ingredients well until a thick and creamy sauce is achieved.
9. Cube all of your chicken thighs, cutting off the extra grit as needed.
10. Season your chicken thighs well with salt and pepper, to taste.
11. In a pan, bring 1 Tbsp. Olive Oil to its smoking point – I use the highest heat my stove can go.
12. Once the smoking point is achieved, add your chicken and start cooking it fast.
13. As the chicken cooks, moisture is released. You don’t want boiled chicken, so make sure you pat out the extra moisture with a paper towel. This means that the oil will be removed with the juices.
14. Continue cooking until the chicken is browned on both sides. Trying to not touch the chicken too much here is key.
15. Once the chicken is cooked, add your peanut sauce.
16. Turn your pan to low and let this simmer for 10 minutes.
17. Serve with slices cucumber, red pepper flakes, and extra chili paste.

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