Thai Peanut Chicken

By: Dr. Mary Claire Haver

Macro Meal Planning

After realizing how simple it is to make delicious peanut chicken, you’ll never do takeout again! This dish is packed with flavor and sure to be a new family favorite.

Ready in 20 minutes
Serves 4 people

Macros: Net Carbs 14g, 52g Fat, 43g Protein

Ingredients

  • ½ cup smooth natural peanut butter
  • ½ cup lime juice
  • ½ cup of tamari
  • 2 cups full fat coconut milk
  • ½ cup coconut oil, divided
  • 4 garlic cloves, minced
  • 1 pound of chicken, cut into ½ inch pieces
  • 1 cup each yellow squash and zucchini, julienned or spiralized
  • 4 tablespoons fresh cilantro, chopped

Preparation

  1. In a bowl, whisk together the peanut butter, lime juice, tamari, and coconut milk. Set aside.
  2. Heat a pan over medium heat, add ¼ cup coconut oil, and heat for 30 seconds.
  3. Once the oil is heated, add the garlic and chicken to the pan.
  4. Cook the chicken, stirring occasionally, for 5-6 minutes or until the chicken reaches an internal temperature of 165℉. Remove the chicken from the pan and set aside.
  5. Add the remaining oil to the pan and stir in the squash/zucchini. Cook until slightly browned, stirring occasionally.
  6. Add the chicken and peanut sauce mixture to the pan. Simmer until heated through.
  7. Plate the peanut chicken and squash, and garnish with cilantro.

With an anti-inflammatory approach to nutrition, Dr. Haver has cracked the code and found an innovative solution that actually works at this time in our lives. The Galveston Diet can help women in menopause lose weight, burn fat, and feel more confident in their skin.

This blog provides general information and discussion about medicine, health and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.

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