Shredded Chicken with Peanut Sauce
This recipe is adapted from an old WW recipe book "The New Food Plan Cookbook" from the 1980's. It was always a favourite and so I dug out the recipe and made it again.
Serves 3
frylight
3 skinless boneless chicken breasts, cut into thin strips
1 onion, cut into strips
1 clove garlic, crushed or chopped
chilli flakes to taste
1 red pepper, sliced a similar size to the chicken
4 tbsp peanut butter (crunchy) (6syns)
2 tbsp peanut butter powder (2syns)
1 tbsp soy sauce
stock or water
2 tbsp Chinese rice wine (2syns)
Start by spraying a large frying pan or wok with frylight. I find with frylight that it is best not to have the pan too hot. Add the onion and garlic to the pan and cook gently until softened.
Add the chicken and the chilli flakes, turn the heat up slightly and cook for a few minutes to seal the chicken.
Add the pepper and cook for a few minutes.
Meanwhile mix the peanut butter powder and peanut butter with a little hot water or stock (about 2-3 tbsp) to dissolve slightly. Add the soy sauce and rice wine and pour into the pan.
Cook a few minutes so that the sauce coats the chicken. Add a little more stock or water if it seems too thick.
Serve with rice and broccoli or other veg of your choice.
Notes:
This can be tweaked in a number of ways which I'm sure i will try over time. You don't need to use the peanut butter powder if you don't have it, but it is lower in calories/syns/points so adds more flavour for less. You could add other spices such as curry powder and make a thinner sauce if you wanted.
