Chicken Stir Fry with Peanut Sauce

Recipe and Photo by CJ Ghavamian

Ingredients:

4  Boneless Skinless Chicken Thighs or 3 Breasts
1/2 Medium Onion, chopped
1/2 Sweet Red Bell Pepper, sliced
8 oz Package of Sugar Snap Peas
2 Tablespoons Peanut Butter
3 Garlic Cloves, chopped
Red Ceyenne Pepper, salt, and lemon pepper to your taste.
Cooking oil suitable for stir fry

Cut chicken into bite size pieces, put in a bowl add spices, mix thoroughly and set aside
Cut onion and sweet red bell pepper and set aside

Heat oil in a deep fry pan or wok and cook chicken with garlic until cooked through and browned.  Add the onion, sweet red bell pepper, cook for 1 minute.  Add sugar snap peas and stir fry for 3-5 minutes depending upon how crunchy you want the vegetables.  When ready, add the peanut butter and mix through; the heat of the food and liquid in the pan will make it more saucelike.

Turn out onto two plates and enjoy! 

If you want your stir fry to be spicier, add more red pepper or even sriracha sauce right before the peanut butter.

808 Calories
13.2 Net Carbs
68% Fat 23% Protein  9% Carbohydrate

Wonder Chicken

Recipe by Oscar H. Preis
 - Posted by Ophelia on LCT Forum

Try this and you’ll see why it’s called Wonder Chicken! You can make more of these delicious chicken rolls and freeze them until needed.

Carbohydrate: 2.9 minus 0.4 gm fiber

Protein: 31 gm

Yield: 2 servings

Ready in: 45 minutes or less

Ingredients:

2 chicken breasts

1/3 cup red and green bell peppers diced into small cubes

1 clove garlic, minced

2 Tbsp pine nuts

salt & pepper to taste

4 slices smoked turkey breast, thin sliced

2 tbsp cream cheese

2 tsp butter

Preparation:

Butterfly each chicken breast and place in a zip-lock plastic bag. Pound them with a meat hammer to ¼ inch thickness. Season each one with very little salt and white pepper.

In a small skillet, heat the butter and saute the garlic, bell peppers and pine nuts for 3 – 4 minutes. Move this to a small bowl to cool a little. Add the cream cheese and very little salt and white pepper and mix until smooth.

Place half of the cream cheese mixture in each chicken breast and roll them up to enclose the cream cheese.

Take two sheets of aluminum foil and spray with non-stick cooking spray. Place 2 slices of smoked turkey on each piece of aluminum foil, add the chicken and roll up into a tight roll. Refrigerate this for at least one hour or put in freezer for 30 minutes.

To cook, preheat the oven to 470 F and broil the chicken close to the heat for 20 minutes, turning it a little every 6 minutes. (The meat thermometer should register 140 deg F.)

To serve, remove the foil and cut each breast in half.

"The Poka-Dotted Queen" AKA Venezuelan Chicken Salad

Posted by Ophelia on LCT Forum

In Venezuela, one of the most popular dishes is the arepa (a corn flour pancake-type thing that you can stuff with cheese, ham, black beans or other ingredients).

One of the most popular kinds of arepas is the Reina Pepeada, the “Polka-Dotted Queen”

Don’t ask me why it’s called that, but I had a hankering for one the other day. Since corn flour was out of the question, I simply made the stuffing and rolled it up in a LC tortilla.

Yummers!!!!!

Here’s the recipe (this is so easy, you’re going to laugh).

Reina Pepeada Stuffing

(Chicken Avocado Salad)

Basically, just mush up some avocado with mayo, diced chicken, salt and pepper…. and presto!

Good on its own, spread on some LC bread or rolled into a LC tortilla.

Tasty Chicken "Muffins"

Recipe from Linda’s Low Carb Menus & Recipes

12 oz can chicken, drained and flaked

2 eggs

¼ cup celery, minced, 1 small stalk

1 tsp dried minced onion

¼ tsp pepper

½ tsp chicken seasoning (or poultry seasoning)

2 tbsp pimento, minced, optional

2 oz cheddar cheese, shredded

Mix all ingredients well in a medium bowl. Spoon into 6 well-greased muffin cups.

Bake at 350 degrees 30 – 35 minutes, until set and lightly browned.

Makes 6 muffins

Can be frozen

Per muffin: 160 calories, 9 gm fat, 17 gm protein, 1 gm carbohydrate, trace dietary fiber, 1 net carb

Can use leftover chicken or rotisserie chicken….just need 12 oz.

Tandoori Chicken

Recipe posted by VegasLoser on LCT Forum

Prep Time: 15 min . Cook Time: 20 min.

Servings: 4

Marinade time: 4 hours

4 boneless skinless chicken breasts

2 tbsp fresh lemon juice

1 tbsp olive oil

2 tsp turmeric

2 tsp paprika

2 tsp fresh ginger root, finely shredded

2 cloves garlic, finely chopped

1 tsp salt

1 tsp curry powder

1 tsp ground cardamom

½ tsp chili powder

¾ cup lowfat plain yogurt

Make deep diagonal cuts in the chicken. Sprinkle with lemon juice. Mix together next 9 ingredients in a bowl. Mix in the yogurt. Coat chicken completely with the tandoori mixture. Place in a bowl, cover and refrigerate for at least 4 hours. Place chicken on a preheated grill, brushing with extra tandoori mixture. Turn frequently until chicken is tender and juice runs clear, about 12 – 14 minutes. Remove, cover with foil, and continue cooking until the chicken is slightly blackened, about 5 – 10 more minutes.

Per serving: 276 calories, 6.8 gm fat, 23% calories from fat, cholesterol 108 mg., protein 45.0 gm., carbohydrates 6.8 gm, fiber 1.0 gm, sugar 4.2 gm, sodium 305 mg.

Diet points 6.4. NET CARBS: 5.8 gm.

Spicy Chicken Thighs

Servings: 4

Prep Time: 5 minutes Cook Time: 25 minutes

1 ½ tbsp. Chili powder

1 tsp. Ground coriander

¾ tsp. Garlic powder

1 tsp. Ground cumin

½ tsp. Dried oregano

¼ tsp. Chili pepper flakes

4 chicken thighs

Prepare grill or broiler. Combine first 6 ingredients in a bowl. Spread mixture between skin and meat of each thigh. Grill or broil 25 – 30 minutes, turning occasionally until cooked throughout.

Per serving: 159 calories; 5.4 gm. fat; 31% calories from fat; 100 mg. Cholesterol; 24.4 gm. protein; 2.6 gm. carbohydrates; 1.4 gm. dietary fiber; .5 gm. sugar; 134 mg. Sodium; 1.2 gm net carbs per serving.

Savory Chicken Salad

Posted by Sherrie on the LCT Forum
2.5 Lb. Chicken Breast (Boneless/Skinless)

1 tbsp Emeril’s Essence

1 tbsp Granulated Garlic

In a large pot of water, add chicken and bring to a boil, cook until tender. Dice very small. Set aside to cool.

1 cup celery, including some center pieces with green tops

¼ cup green onions, chopped

½ cup green pepper, diced fine

1 small can diced green chiles

1 tbsp pimento

2 tbsp Creole mustard

¾ cup mayonnaise (not Miracle Whip)

1 tbsp Louisiana hot sauce

Mix the above ingredients in a large bowl.

Mix the cooled chicken with the chopped ingredients

20 gm carb for the entire recipe

6 1-cup servings @ 3.3 gm carbs each

Nancy's Favorite Chicken Breast Recipe

OK, do you like herbs? Like mint? Like cilantro? Like lemon juice? Then this is the recipe for YOU!! Serves 4.


MARINADE:

Juice of (3) lemons

Zest of (1) lemon

3 T Extra Virgin Olive Oil (EVOO)

2 T Kikkoman Soy Sauce

Fresh Mint Leaves: chopped fine 2 T

Fresh Cilantro: chopped fine ¼ C

Garlic: 3 cloves minced fine

Fresh Ground Black Pepper ½ tsp

Chicken bouillon cube or crystals in a ¼ cup water

(4) Boneless, Skinless Chicken chests…(Chickens don’t have breasts)

Really, what I do with the marinade is throw everything in the food processor and whiz it up. Place the marinade in a 1-gallon freezer bag, add the 4 chicken breasts, making sure all pieces are coated, leave it all day in the fridge whilst you work.

When ready to cook, remove the meat from the marinade, blot dry with paper towels. Put some EVOO in a skillet and get it hot. Place the chicken in the skillet and cook over medium heat 2 – 3 minutes on each side. When chicken is done, remove to a platter. Chicken is done when you cut into the thickest part, and the juices run clear. I try to put the chicken into a very hot pan, don’t move it around – just leave it alone. As soon as the chicken is in the pan, turn the heat down to medium.

In the meantime, strain the marinade to remove the herbs. Place in a sauce pan, add the chicken broth/bouillon, cover and bring to a boil. Turn the heat down and continue cooking until the chicken is done. Pour the sauce over the chicken chests and serve. You HAVE to cook this sauce, because it’s had raw chicken in it.

According to FitDay: Per Serving: 242 calories; 16 gm fat; 21 gm protein; 5 gm carbohydrate; 1 gm dietary fiber; 4 gm net carbs.

I LOVE this recipe, hope you do too. I also do this recipe with thighs, legs, whatever, but the FitDay info will vary a little. I also do not bother to strain the sauce, I like the little bits of herb in it.

Mushroom Sausauge and Chicken Casserole

3-4 cups cooked chicken, cubed

1 lb. Pork sausage

1 stalk celery, chopped fine

1 T onion, chopped

½ lb. Mushrooms, sliced (I used 4 oz. Canned)

8 oz cream cheese, softened

16 oz bag frozen cauliflower, cooked well and drained

8 oz. Shredded cheddar cheese

salt

½ tsp pepper

paprika (optional)

Brown the sausage with the celery, onion and mushrooms. Stir in the softened cream cheese until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9 x 13” baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350 deg. for about 30 min. Uncover and bake until hot and bubbly and top is lightly browned, about 10 – 15 minutes.

Makes 8 – 12 servings: (8 servings – 4 net carbs each) (10 servings – 3 net carbs each) (12 servings – 2.5 net carbs each)

Limey Chicken

Original Recipe from Ann Louise Gittleman
Recipe from Peggy from LCT

Serving Size: 4 Preparation time: 0:55

4 Tbsp Lime Juice (Or Lemon Juice)

1/8 tsp garlic powder

½ tsp ginger

½ tsp coriander

½ tsp salt

4 chicken breast halves without skin – or chicken thighs

Preheat oven to 375 degrees

In a small bowl, combine lime juice, garlic, ginger and coriander.

Rub mixture onto chicken.

Place chicken in nonstick casserole dish or baking pan and cover.

Bake about 45 minutes, or until tender

Serve hot, garnished with lemon slices if desired.

Notes: 1.5 g carbohydrates

Lemon Pepper Chicken Salad

Posted by Peggy on LCT Forum (Sherilynne)

Servings: 2 Preparation Time: :10 min.

13 oz can of chicken breast chunks, canned, drained

2 tbsp green onions, sliced

2 tbsp celery, diced

½ tsp lemon pepper

3 tbsp mayonnaise

½ cucumber, sliced

1 cup lettuce leaves

Shred chicken and mix in green onions, celery, lemon pepper and mayonnaise.

Make a bed of lettuce on plate, with cucumbers around the edge.

Fill center with chicken mixture.

Notes: 4.2 gm net carbohydrates

Jerk Chicken

Emeril’s Jerk Chicken recipe…I have LC’d it to the best of my ability.


1 chicken, cut up

Marinade:

In a food processor, form a paste:

1 bunch green onions

3 cloves garlic

2 jalapeno peppers

1 scotch bonnet pepper – see note, below

1 T Vinegar

¼ C Soy Sauce

1 T Kitchen Bouquet

1 tsp. Salt

½ tsp. Pepper

1 tsp. Allspice

1 tsp. Thyme

1 tsp. Cinnamon

Method:

Wash the chicken well and dry pieces. Pour 2 cups white vinegar into a bowl and wash the chicken again in the vinegar. Drain. Make the paste in the food processor. Reserve 2 tablespoons of the “Jerk”. Place the chicken and the marinade in a Ziploc baggie and “massage” well. Marinate overnight in the refrigerator. Cook chicken in a 350 deg. oven for 15 minutes each side. Then, slather with BBQ sauce, below and cook an additional 5 minutes per side. Note: Emeril’s BBQ Sauce is sinfully high carb…so the BBQ sauce recipe below is a low carb one….very excellent.

This is excellent! Longer in the oven is recommended…(I had large chicken pieces) at least 1hour in a 350 deg. oven, then baste and turn a few times for maybe a total of 1.5 hours. Also, I had no green onions for the marinade, so I used half an onion, I had no fresh garlic, so I used “fried garlic” from the Asian market. I used 2 large jalapeno peppers and omitted the scotch bonnet pepper. I had no allspice, so I used a teaspoon of Chinese five-spice powder. And I added a Tablespoon of Sambal to the marinade. It turned out super!

Smoky Barbeque Sauce

Author Unknown

Modified Dana Carpender recipe

¼ Cup Butter

¼ Cup granulated Splenda or equivalent

¼ tsp garlic powder

½ tsp onion powder

1 tsp salt

1 tsp dry mustard

1 tsp paprika

½ tsp chili powder

½ tsp pepper

1 ½ cups water

¼ cup cider vinegar

1 tbsp Worcestershire sauce

6 oz can tomato paste

1 tbsp liquid smoke

MIX first 13 ingredients in a medium pot. Bring to a light boil, then simmer 20 minutes.

Whisk in the tomato paste and liquid smoke. Simmer an additional 10 minutes. Makes 2 ¼ cups.

Per 2 tbsp: 61 calories; 5 gm fat; 1 gm protein; 5 gm carbohydrate; 1 gm dietary fiber; 4 gm net carbs. These counts are for the Smoky Barbeque Sauce only.

Indian Spiced Cocoa Chicken Salad

Recipe posted by MoonGoddess on LCT Forum

Not for LC induction, but okay for OWL and for Paleo and maintenance.

If you are in the mood for something different! Lots of healthy things in this dish.

Ingredients:

2 T ground cumin

2 T curry powder

1 tsp salt

1 tsp ground black pepper

1-1/2 T HERSHEY’s Cocoa

1 T vegetable oil

6 boneless, skinless chicken breasts (5 oz. Each)

¾ cup olive oil

¼ cup apple cider vinegar

8 cups salad greens

1 large red bell pepper, cut into strips

1 large orange bell pepper, cut into strips

1 pint cherry tomatoes, cut in half

1 med. Cucumber, sliced, slices cut in half

12 radishes, sliced

Directions:

1. Heat oven to 350 F. Grease baking sheet.

2. Stir together cumin, curry powder, salt, pepper and cocoa in small bowl; set aside.

Rub chicken breasts with vegetable oil. Sprinkle 1 heaping teaspoon cocoa curry mixture over each chicken breast reserving remaining spice mix (about 4 tbsp) for dressing. Place coated chicken on prepared baking sheet.

3. Bake 20 – 25 minutes or until juices are clear. Cool. Slice into strips. Set aside.

4. Stir together remaining cocoa curry spice mix, olive oil and vinegar in medium bowl until blended. Cover, refrigerate until chilled (Makes about 1 cup dressing.)

5. To Serve: Divide salad greens among 6 salad plates. Arrange chicken slices, red peppers, orange peppers, cherry tomatoes, cucumbers, radishes on top of salad greens. Serve.

Makes 6 salads

Cocoa powder is full of antioxidants.

1 TBSP cocoa =

12 calories

2.9 gm carbs

1.8 gm fiber

Potsticker Patties

Cabbage Mixture:

3 – 4 pound head nappa cabbage

1 small onion, chopped, about 3 ounces

2 cloves garlic

½ tsp salt

½ tsp pepper

1 tsp granulated Splenda

2 Tbsp oil

Meat Mixture:

1 lb. Ground pork

1 lb. Ground turkey or chicken

1 Tbsp soy sauce

½ tsp salt

¼ tsp pepper

2 eggs

5 green onions, minced

dash hot sauce

1/8 tsp sesame oil, optional

2 tbsp oil, or as needed

To prepare the cabbage, chop off the bottom 3 – 4 inches of the stalk and thick stems. Separate the leaves. Stacking a few leaves at a time, slice them in half lengthwise through the stems. Next, slice them crosswise into very thin shreds. You’ll probably have a bit left over from the center of the head. Either discard or use in another recipe.

Heat 2 Tbsp oil in a large wok or pot over medium heat. Add all the cabbage mixture ingredients to the wok and stir-fry until the cabbage is very soft and wilted. Once the cabbage is wilted, turn the heat to high briefly and stir-fry to evaporate any excess liquid. Watch it closely so it doesn’t burn. Remove from heat.

Mix the cabbage mixture and the meat mixture together, shape into patties and fry in a minimum amount of oil.

Grilled Chicken Parilla

Posted by Peggy on TLC Forum
Credit: Sherrie

Servings: 6 Preparation Time: 0:30

6 Chicken Breasts

3 tbsp lime juice

1 tbsp seasoned salt

1 bunch cilantro, chopped

Wash cilantro under cold running water.

Rinse thoroughly and shake to remove excess water.

Combine lime juice, Lawry’s seasoned salt and fresh chopped cilantro in medium sized mixing bowl.

Mix well with whisk or fork.

Add chicken breasts to mixture and toss until well coated with marinade.

Grill over mesquite wood or broil in oven.

Notes: 1.1 gm. carbohydrates

Green Chile and Jack Chicken

Linda’s Low Carb Menus and Recipes

1 Tbsp. Butter

1 Tbsp. Oil

2 garlic cloves, mashed

4 boneless, skinless chicken breasts, cut into chunks

1 cup chicken broth

4 oz can green cliles

2 tsp. Mustard

1 cup heavy cream

4 oz. Monterrey Jack Cheese, shredded

Salt & Pepper to taste

Heat butter and oil in large skillet. Saute the chicken and garlic until lightly browned. Remove chicken from pan; drain fat and set aside. Add broth, chiles, mustard and cream to skillet. Simmer on medium to high heat until liquid is reduced and thickened. Return chicken to pan and heat through. Transfer to a greased baking pan. Top with cheese, broil to melt cheese.

Makes 4 servings.

Per serving: 515 calories; 39 gm. Fat; 37 gm. Protein; 4 gm. Carbohydrate; 1 gm. Dietary fiber; 3 net carbs.

Easy Thai Coconut Curry Chicken

Posted by Rocky on LCT Forum
Credit: Recipe in Dana Carpender’s 500 Low Carb Recipes cookbook
Credit: Laura Dolson, Your Guide to Low Carb Diets

This is a very simple skillet meal. You can use any Thai seasoning or curry you like. There are jars of Thai curry paste on the market of various types, or you can use a powdered mixture. My favorite powder for this dish is Penzey’s Sate Seasoning Mix, which is really yummy.

Prep time: 20 min.

Cook time: 10 min.

Type of prep: Saute

Cuisine: Thai

Ingredients:

1 lb. Boneless, skinless chicken breasts or thighs, cut in bite sized pieces

½ medium onion (optional, but I like it), chopped

1 medium red bell pepper, chopped

12 oz. Fresh or frozen green beans

1 can coconut milk (can use light or regular)

Thai spices as described above to taste (depends on heat you like)

Salt or seasoning salt to taste

Preparation:

1. Heat some oil – thin coating on bottom of pan

2. Chop onion and add.

3. Chop pepper and add. Stir. Cook until onion is getting soft.

4. Chop the chicken.

5. Add the spices (including salt). The amount will depend upon the spice. For example, with Penzey’s Sate Seasoning, I use about 4 tsp., but for a hot paste, more like 2 tsp. It just depends upon how spicy the blend is and how spicy you like your food. Stir until you start to smell the spices.

6. Add the chicken, Stir until almost cooked thru.

7. Add the coconut milk. (This makes a fairly soupy curry. If you want it thicker, just add maybe 2/3 of the can.) Bring to a boil, and simmer for 3 – 5 minutes.

Serving Suggestion: Serve over Cauliflower Rice.

Makes 4 servings.

"Breaded" Chicken Strips

2 boneless/skinless chicken breasts

Enough pork skins to produce 1 cup of pork rind crumbs (approx. 20)

3 tbsp parmesan cheese, grated

2 tsp, ground black pepper, adjust to your taste

1 tsp garlic powder

olive oil

butter

beaten egg

In food processor, pulse pork rinds until fine. Add parmesan cheese and black pepper, pulse to blend.

Cut chicken breasts into strips. Dip chicken strips into egg mixture then coat with rind mixture.

Combine equal amounts of butter and olive oil in skillet. Just enough to cover the bottom of the skillet. Fry 2 – 3 minutes per side.

Dip in bleu cheese dressing for extra flavor.

Buffalo Salad

Recipe posted by Viv on LCT Forum
Recipe for Wing Sauce by Amy on LCT Forum

Serves 4

This is my version of a salad we had in Utica, NY while on vacation last year. It tastes just like the meal we had in a restaurant there. It was snowing ourside and the chicken on this salad (which is spicy like Buffalo Wings)….hit the spot!

This is Amy’s wing sauce she graciously gave me on the forum!

Ingredients:

4 chicken breasts, cubed into bite-sized pieces

Iceberg lettuce

Red onion, chopped

Pitted black olives, drained

Mozzarella cheese

Boiled eggs

Mexican Cheese Blend (Monterrey Jack and Cheddar)

Sauce:

¼ cup butter (1/2 stick)

½ cup Crystal Hot Sauce

1 tsp garlic powder

½ tsp cayenne pepper (ground)

1 tsp Tabasco

½ tsp ground black pepper

Marie’s Chunky Blue Cheese Dressing

Directions: Fry the chicken chunks in oil and drain on paper towels. Mix ingredients for sauce in saucepan and simmer until reduced by about 25%. (It will thicken.) When sauce is thickened, dip chicken pieces into sauce. Spoon remainder of sauce over chicken pieces on plate (will thicken up as butter cools and adhere to chicken).

Make salads (4) layering lettuce, onions, cheese, olives and sliced boiled eggs. Either top salads with chicken chunks and add dressing at table, or serve chicken chunks on a platter and just let everyone “spear a chunk” every now and then. I top the salads with freshly ground pepper. This is a wonderful combination with the hot-spicy chicken and the coolness of the salad.

Café Chicken

Posted by Peggy on LCT Forum

Servings: 6 Preparation Time: 8:00

1 onion, chopped

¼ tsp garlic powder

1 green pepper, diced

14 ½ oz, can of tomatoes, diced

1 cup water

1 tsp chicken bouillon granules

6 boneless, skinless chicken breast halves

salt & pepper to taste

¼ tsp cayenne pepper

Combine all ingredients in crock pot. Cover pot and set on LOW.

Cook for 6 to 8 hours or until chicken is tender.

Note: 3.6 gm Net Carbohydrates