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Old 02-05-2004, 08:55 PM   #1
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Any ideas on how to make Thai Peanut Chicken low-carb?

I used to love A Taste of Thai brand peanut chicken, and it's practically all my husband eats. When I decided to start losing weight, I looked at the nutrition info.....YIPES! 15 grams of net carbs per two-tablespoon serving! And we were eating a LOT more than two tablespoons.

I've tried true "peanut chicken", made from a horrid smelling block of something I bought at an ethnic grocery, and I hated it.

Does anyone have any nice, low-carb recipes for "sweet" peanut chicken? Every time I cook it for my husband, it's so hard not to grab a bunch of it for myself!
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Old 02-05-2004, 11:09 PM   #2
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Unfortunately, I have no idea what's in that sauce, but I'm assuming you can start off with a good, all natural peanut butter since they are sugar free. Add in some splenda, maybe a little soy sauce, some cilantro perhaps and red pepper flakes? I would try to search for a recipe - I bet it could be easily converted. Wait, is there coconut milk in there too? Off the shelf, is that loaded with carbs? Maybe you could use a coconut extract instead?

Sorry I couldn't be of more help!
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Old 02-06-2004, 01:12 AM   #3
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Thai Chicken

Hi Kitsa,

I make a Thai Chicken Crockpot Recipe that I got off of Livin' La
Vida Low Carb Recipe website. It is called Mellissa's Thai Chicken
and I found it in the crockpot thread. It is an awesome recipe! I have made it for company and served it with a Thai Cucumber Salad that I got out of Dana Carpender's cookbook. Everyone raved.

I hope this helps.
Sincerely,
Erin
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Old 02-06-2004, 09:04 AM   #4
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Erin,

I went to that site and tried to find the recipe you were talking about, but couldn't find it! Do you think you can either post it here (just give credit to the original poster/owner) or email it to me?

Thanks!
Jenifer
jenifer1969@sbcglobal.net
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Old 02-06-2004, 11:37 AM   #5
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Recipe as requested

Hi Jenifer,

Here is the recipe you requested. The original poster was Mnicholson.

Mellisa Thai Chicken ~4CP
--------------------------------------------------------------------------------
Mellisa's Thai Chicken

8 chicken thighs or 6 breasts boneless, skinless
3/4 cup medium or hot salsa
1/4 cup SF peanut butter
4 T. Splenda
2 T. soy sauce
1 t. grated ginger root
1 T. Thai chili garlic paste
1/4 cup chopped peanuts
2 T. chopped fresh cilantro

Place chicken in 3 1/2 to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken. Cover and cook on low heat setting 6 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter. Remove sauce from slow cooker. Pour over chicken. Sprinkle with peanuts and cilantro. I served this over cauliflower "rice".

NOTE: The hot salsa doesn't make this dish very hot but I have made it with mild before and the flavor just wasn't up there...kind of bland...so try the hot or a medium style.

***** I used medium salsa and I did not have any garlic chili paste so I substituted jarred, minced garlic and dried red pepper flakes.
My crockpot seems to cook warmer than most because this was finished in -5 hours-. I've been told you can slow down cooking times by starting with frozen chicken.*****

Erin
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Old 02-06-2004, 11:55 AM   #6
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Another great chicken recipe

Here is another great chicken slow cooker recipe of Mellissa's.


Mellisa's Great Chicken
--------------------------------------------------------------------------------


*Mellisa's Great Chicken*

1/2 cup tomato sauce
1/2 cup soy sauce
1/2 cup Splenda
1 Tbs molasses
1/4 cup olive oil
3 cloves garlic -- minced
1-2 whole chicken(s) cut into parts or favorite parts (I love to use chicken thighs with the bone and skin, I think my package was about 4 lbs)

Dash or two of liquid smoke(optional)


Combine all ingredients, except chicken, in a bowl. Dip each piece of chicken in the sauce. Place in the crock. Pour the rest of the sauce over the chicken. Cook on low 6-8 hours or on high for 3-4 hours. Remove chicken from cooking liquid and serve. I usually will transfer the chicken onto a foil lined baking sheet and place under the broiler for a few minutes to crisp up the skin.

My kids love this and it is so tender...just falls off the bone!

***** I used No Sugar Added ketchup instead of tomato sauce and I skipped the broiler step and the chicken was still great.*****

Erin
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Old 02-06-2004, 10:02 PM   #7
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Thanks!

Thanks so much for the wonderful recipes. I found a packet of the Taste of Thai sauce and thought I'd read off the ingredients
(! denotes my heart sinking as I read it) :

Sugar (!), peanuts, spices, corn starch (!), salt, hydrolized soybean protein, dextrose (!), tri-calcium phosphate, malic acid.

Serving size 2 Tbsp, 110 calories per serving
3g fat, 0 mg chol., 450 mg sodium, 17g carbs (2g fiber, 11g sugars), 3g protein.

Thanks again...I'll try the alternative recipe and see if it works!

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Old 02-07-2004, 12:05 AM   #8
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Kitsa,

Wow, sugar as the first ingredient! That must be why it tastes so good!
Try the recipe and let me know how you like it and how it compares. I don't think you'll be disapointed.

Erin
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Old 02-07-2004, 06:57 AM   #9
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Kitsa
I think I'd add some coconut milk to Melissa's Thai recipe. We used to love that Taste of Thai packet stuff too (my children still eat it). I found that if I just use one of the little packets of stuff, instead of two, it still tasted good to them and my husband and I could cheat alittle. Although we don't eat it with rice!!!!
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Old 02-07-2004, 10:01 AM   #10
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Hi Bar2,

The recipe tastes awesome as is. Why add the extra carbs?

Erin
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Old 02-07-2004, 06:07 PM   #11
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this week's trader joe's flier suggets natural peanut butter, soy sauce & sesame oil
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