Asian Pong Pong Chicken

[chinadoll]

I adapted this from a pork recipe at low carb friends. I like skinless chicken breasts and thighs because they are a quick meal and have less fat. Also this dish is quick cooking so they don't dry out. If you like spicy asian food, try it as is and work up. If you prefer less heat, cut the mustard and tabasco in half.

This one is delicious! I will be making it once a week. It is at the nut rung due to the peanut butter.

8 Chicken breast halves, skinned and boned
1 medium onion, sliced thin
2-3 large garlic cloves, minced
1 T canola or sunflower oil
2 T soy sauce (or low sodium soy)
2 T fresh minced ginger, or 2 tsp dry ginger
2 tsp hot mustard powder
2 tsp Splenda
2 tsp sesame oil
4T peanut butter
1/2 cup water


Saute onion and garlic in canola oil until clear. Remove to bowl. Brown filets on both sides in pan until just done and add back onions. Mix remaining ingredients together and pour over chicken. Simmer a couple of minutes and serve.

This is a ten minute dish from start to finish. Great with a green salad and a ginger sesame dressing made with Splenda!

Calories for 2 filet serving (about 4 oz) 426
Total carbs per serving 8 gr
Fiber 2 gr
Sodium 760 gr (using regular soy)