Low Carb Thai Peanut Chicken & Cabbage Stir Fry

• Gluten free

• Meat

  • 1 lb Chicken breast

• Produce

  • 1 Cilantro, fresh
  • 2 tsp Garlic powder
  • 1/2 tsp Ginger, ground
  • 1 stick Lemongrass, dried
  • 1 Peanuts, salted
  • 4 cups Savoy cabbage

• Canned Goods

  • 1/4 cup Coconut milk, full-fat

• Condiments

  • 2 tbsp Lemon juice
  • 3 tbsp Peanut butter, natural

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on thatslowcarb.com

Description

Ingredients

• 1 tablespoon olive oil + extra for continued cooking
• 1 lb. chicken breast, cut into pieces
• ¼ cup full fat coconut milk
• 2 tbsp. lemon juice
• ½ tsp. ground ginger
• 1 stick dried lemongrass
• 2 tsp. garlic powder
• 3 tbsp. natural peanut butter, no sugar added
• 4 cups thinly sliced savoy cabbage
• Salted peanuts for garnish
• Fresh cilantro for garnish
• Salt (to taste)

Directions

• In a large skillet brown the chicken in the oil.
• Add the coconut milk, lemon juice, spices and peanut butter to create a sauce.
• Add the cabbage in and stir, adding more oil as needed to keep things from burning or drying out.
• When the meat is cooked through and the cabbage is cooked al dente, remove from heat, remove the lemongrass stick (discard) and season to taste with salt.
• Serve topped with fresh cilantro and a few peanuts.