looking for a Thai peanut sauce recipe

[WestCountryLady]

does anyone know of one(P1 friendly), there is just soooooooo many recipes I dont know where to begine to look, I thought I had one, but I cant find it anywhere.. can anyone help ?

thanks in advance

[surfer376]

Not sure about phase 1 or 2 but here's a good one, maybe someone else can answer.

Thai Peanut Chicken

This is a very tasty Asian-inspired dish made with
chicken and broccoli in a spicy peanut sauce. If you like it
mild, use less cayenne, like it spicy, use more. If you're
salt conscious, use low sodium soy sauce.

Prep Time: approx. 25 Minutes.
Cook Time: approx. 15 Minutes. Ready in: approx. 40 Minutes.

Makes 8 servings.
--------------------------------------------------------------------------------
2 cups uncooked brown rice
4 cups chicken broth
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken
breast halves - cut into thin strips
3 tablespoons chopped garlic
1 1/2 tablespoons chopped
fresh ginger root
3/4 cup chopped green onions
2 1/2 cups broccoli florets
1/3 cup unsalted dry-roasted peanuts


Directions
1 Combine the rice and broth in a saucepan over
medium-high heat. Bring to a boil, then reduce heat to low, cover,
and simmer for 20 minutes, or until rice is tender. In a
small bowl, stir together the soy sauce, peanut butter,
vinegar, and cayenne pepper. Set aside.
2 Heat oil in a skillet or wok over high heat. Add
chicken, garlic and ginger, and cook, stirring constantly,
until chicken is golden on the outside, about 5 minutes.
3 Reduce heat to medium, and add green onion, broccoli,
peanuts, and the peanut butter mixture. Cook, stirring
frequently, for 5 minutes, or until broccoli is tender, and
chicken is cooked through. Serve over rice.
Source unknown
Chari

[surfer376]

PB should be natural
Soy sauce should be low sodium
I know you can't eat the rice in p1
Hope that helps
Chari

[WestCountryLady]

thanks so much for the prompt reply! I can modify this so it's P1 friendly, thanks again, I appreciate it!

[pb&j]

Here's one that's p1-friendly:

2 T natural PB
1/2 teas garlic powder (or minced garlic)
1/2 T fresh lemon juice
1 T low sodium soy sauce
1/2 packet Splenda
2 T water
(optional for spicier sauce: dash of cayenne pepper or cruched red pepper)


Place the ingredients in a microwave safe bowl and stir well. Microwave for 30 seconds, stir, microwave for another 20 seconds and stir until smooth.

[WestCountryLady]

thanks for that one, seems pretty basic.. I'll give it a try

[recipelover]

Here is a recipe that is posted in my recipe summary sticky under the Main Dish Pork section. It has a peanut sauce that you may want to look at as well as maybe make the dish. It is from a very old posting to this forum.

Pork with Pea Pods and Peanut Sauce (Phase 1) [posted by Denef]

Sauce:
1 Tblsp. Natural Peanut Butter
1/8 tsp. garlic powder
1 tsp. lemon juice
1 Tblsp. soy sauce
1 Tblsp water
2 tsp. grated ginger
1/8 tsp. Splenda
Mix and heat in microwave to melt peanut butter. Set aside.

2 boneless, pork loin chops, season with salt and pepper, pound thin and cut across the grain into thin strips. Mix with 1 minced fresh garlic clove.
1/8 tsp. red pepper flakes
1 cup snow pea pods
½ onion, sliced thin
2 tsp. canola oil

Heat a Teflon pan with 1 tsp. oil and pepper flakes. Stir fry pork and remove from pan. Add 1 tsp of oil to pan. Stir fry pea pods and onion until crisp tender. Remove pan from heat. Add pork and sauce to pan. Let sit a minute to soften the brown bits at the bottom of the pan. Stir and enjoy!

[recipelover]

The Thai Peanut Chicken would be Phase 1 without the rice and Phase 2 if you add the rice.

If you add both the peanut butter and the chopped peanuts, you may also want to count it toward your nut allowance for the day. If it were just 1 or 2 T. pb in the entire recipe (like the others here), I wouldn't worry about counting it unless you eat the entire batch of sauce.

[NFHSLH]

Here is a recipe that is posted in my recipe summary sticky under the Main Dish Pork section. It has a peanut sauce that you may want to look at as well as maybe make the dish. It is from a very old posting to this forum.

Pork with Pea Pods and Peanut Sauce (Phase 1) [posted by Denef]

Sauce:
1 Tblsp. Natural Peanut Butter
1/8 tsp. garlic powder
1 tsp. lemon juice
1 Tblsp. soy sauce
1 Tblsp water
2 tsp. grated ginger
1/8 tsp. Splenda
Mix and heat in microwave to melt peanut butter. Set aside.

2 boneless, pork loin chops, season with salt and pepper, pound thin and cut across the grain into thin strips. Mix with 1 minced fresh garlic clove.
1/8 tsp. red pepper flakes
1 cup snow pea pods
½ onion, sliced thin
2 tsp. canola oil

Heat a Teflon pan with 1 tsp. oil and pepper flakes. Stir fry pork and remove from pan. Add 1 tsp of oil to pan. Stir fry pea pods and onion until crisp tender. Remove pan from heat. Add pork and sauce to pan. Let sit a minute to soften the brown bits at the bottom of the pan. Stir and enjoy!

I am back on Phase 1, bummer. But I love this site. This was recipe was great, thank you. I made it last night it was quick and easy and very tasty. I did change the recipe some since I didn't have pork I used very lean steak and green beans instead of snow peas. Its great

[msbkporch]

I made the Thai peanut chicken recipe from Surfer 376. It was excellent! It was just what I was looking for. Thanks so much. I have to make it again. Next time I'm trying it over spaghetti squash. Perhaps not the most appropriate but worth a try. Thanks again. Lois

[surfer376]

That's funny Lois. I made it last night too, very good but I added water...seemed dry. I also made brown rice different. I made the foolproof oven brown rice from Recipelovers link. It turned out great.
Next time I may add more veggies, like waterchestnuts and mushroom.
Chari

[Love2paint4you]

I was determined last night to clear some space in the fridge after all of the holiday feasting. Since I had some left over pork tenderloin and lots of cut veggies that weren't going to last much longer, stir fry sounded like a good start. But then what, right?

I happen to love Thai food, and especially that sweet and fiery Thai peanut sauce, but it's certainly not Beachy, so I experimented. I got out the trusty Cuisinart food processor and went to town.

Barb's South Beach Thai Peanut Sauce

1/2 C natural peanut butter (I used the crunchy kind from Trader Joe's)
1/3 C lite soy sauce
1/3 C hot water
1/2 tsp olive oil
1 crushed garlic clove
Splenda to taste
1/8 tsp red pepper flakes
habenero sauce to taste (or tabasco/red pepper sauce)

Blend in food processor and tweak the flavors as you like. I couldn't get the red pepper to heat it up the way I like it, so I added the habenero sauce. That worked in a hurry! Feel free to add a dash of light coconut milk if you'd like, but I didn't.

I stir fried the following (starting with the red onion and celery first until tender), then tossed in the sauce at the end and let it simmer for five minutes:

diced red onion
diced celery
Diced leftover pork tenderloin
1 can chick peas, drained
chopped broccoli
diced carrots
diced red bell pepper
mushrooms (added a lot because S loves them!)
1 can LaChoy stir fry veggies, drained (lame I know, but it adds volume)

I ate it as is, but I served it with basmati rice for the others. Lip smackin', lick the plate clean kind of good and good for ya too. It got some huge "thumbs up" from the family. Serves a small army.

[WestCountryLady]

bump!