Thai Peanut Chicken

This Thai peanut chicken is the recipe that my mom requests every time I am home, even if we aren’t actively low carbing. Even my dad compared this to something from The Cheesecake Factory (I’m going to assume he was maybe talking about their Bang-Bang Chicken and Shrimp?) Naturally, if my amateur cooking is being compared to a dish from The Cheesecake Factory, I am feeling like a superstar! This recipe is also stupid easy, and pretty much fool proof. It’s great on romaine lettuce wraps (as pictured), as a noodle dish (of course, with the ever versatile Kelp Noodles), or all by itself.

Ingredients

• 3 boneless/skinless chicken breasts, cubed
• ground ginger (to taste)
• 1 clove garlic, minced
• olive oil
• 1 bag shredded cabbage/carrots (try Fresh Express 3 Color Deli Cole Slaw)
• 1 can water chestnuts, rinsed and drained
• 4 sticks of celery, sliced and chopped
• head of romaine lettuce

Sauce

• 6 tbsp peanut butter (I use Smuckers Natural Peanut Butter, which does not have any added sugars)
• 4 tbsp warm water
• 4 packets of Splenda
• 2 tsp crushed red pepper
• 4 tbsp soy sauce

Instructions

• Combine ingredients for peanut sauce, set aside.  Sauce will be thick.
• Heat oil, garlic, and ginger in a wok or non-stick pan.
• Add chicken, stir-frying until thoroughly cooked.
• Add water chestnuts and celery, stir. Cook for 2 minutes.
• Add bag of cabbage/carrots, tossing and cooking until cabbage begins to slightly wilt.
• Drain as much liquid off as possible.
• Add sauce, coat chicken and vegetables evenly.
• Serve on lettuce wrap (or with kelp noodles, or solo!)