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| Green Vegetables, Chicken in Peanut Sauce
1 slice ginger root, peeled and chopped
2 cloves garlic, crushed
1 teaspoon of curry powder
1/2 cup plus 1 tablespoon of nonfat plain yogurt (mixed with 1 tablespoon of cornstarch)
1 tablespoon of unsalted butter
1 cup of sliced chicken breast
1 tablespoon of peanut oil
1/2 red onion, sliced
2 tablespoons of commercial unsalted peanut butter
1 tablespoon of sugar
1 tablespoon of low sodium chili powder
Angostura bitters
1 cup of chopped spinach
1 bunch of chopped scallions
Unsalted peanuts, chopped
Mix the ginger, garlic, curry powder, 1 tablespoon yogurt and melted butter together. Pour over chicken slices and marinate for 1 hour. Heat oil in nonstick skillet. Brown onion until soft. Over low heat add peanut butter, sugar, chili powder, remaining yogurt, and a sprinkling of bitters. Stir fry for 1 minute. Remove from heat. In boiling water cook the spinach and scallions for 3 minutes. Drain. Place in a ring on serving platter. Brown chicken breast in skillet until cooked through. Arrange on spinach and scallions. Pour the peanut sauce over the chicken and sprinkle with roasted peanuts. Serves 4 to 5.
* Note in Thai cooking coconut milk is a staple. It comes in a low sodium variety. You may substitute it for the yogurt if you like.
Calories 197
Fat 13g
Saturated Fat 2g
Cholesterol 20mg
Protein 14g
Carbohydrate 9g
Sodium 51mg
Potassium 371mg
Adapted from Cooking Thai Food in American Kitchens by Maulee Pinsuvana
Recipe source: Cooking Without a Grain of Salt
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Chicken Cookbooks
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