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Asian Chicken and Vegetables With Peanut Sauce


Peanut sauce is savory, a little sweet, a little spicy, and has that irresistible peanut flavor. This version gets a low-fat makeover by using peanut flour, but you can also use peanut butter if you don’t have peanut flour on hand. (I know it’s not exactly a staple in most people’s kitchens.) Broccoli slaw is pre-shredded broccoli, cabbage and carrots. You can find it near bagged salads in most grocery stores. It’s wonderfully effort-saving, but if you have other veggies on hand you want to use, feel free.

Makes 3 servings

Per serving: 297 calories, 5 g total fat, 1 g saturated fat, 91 mg cholesterol, 15 g total carbohydrate, 7 g dietary fiber, 47 g protein

With peanut butter instead of peanut flour:

Per serving: 330 calories, 9 g total fat, 2 g saturated fat, 91 mg cholesterol, 15 g total carbohydrate, 6 g dietary fiber, 44 g protein


Peanut sauce:

•1 cup chicken broth
•¼ cup peanut flour (or 2 tablespoons natural peanut butter)
•2 teaspoons soy sauce
•1 tablespoon sriracha (Thai hot sauce)
•1 tablespoon granulated Splenda (or sugar or honey)
Other Ingredients:

•12 green onions, cut into 2″ pieces
•12 oz bag broccoli slaw (or julienned vegetables of your choice)
•3 cloves garlic, minced
•1 lb. skinless chicken breast, cut into bite sized pieces
•2 tablespoons peanuts, chopped (salted or unsalted)



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