Thai Chicken – Cooking after Gastric Bypass


www.pouchfriendly.com Thai Chicken Sauce ½ cup low-fat chicken broth ¼ cup reduced-fat (all natural, no sugar added) peanut butter 2 tbsp each chopped, fresh cilantro and chopped, fresh basil leaves 1 tbsp sugar (sugar substitute) 2 tsp each grated gingerroot and lemon zest 1 tsp each sesame oil and cornstarch 1 clove garlic, minced ½ tsp each ground cumin and crushed red pepper flakes Main 12 oz uncooked fettuccine 4 boneless, skinless chicken breast halves, cut into strips 1 large red …

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8 Responses to Thai Chicken – Cooking after Gastric Bypass

  1. JayZTupacNas says:

    “I can not wait …to EAT THIS UP!!! …my whole half cup portion”

    LOL!!! haha

  2. FrostedxCookie says:

    Thai = Thailand

  3. thegreatfantastic says:

    The garlic looks like it’s from HEB. Is this lady living in Texas or San Antonio?

  4. thegreatfantastic says:

    hahahahaha

  5. MySilentSerenity says:

    Hey Sparkle, My Husband and I made this and it was fabulous. The first time we made it, it was a little more spice than we thought. It’s not really a hot recipe, every bite pops in your mouth. We’ve made it quite a few times now and love it more and more every time. You should try it out!!

  6. Seedcovers says:

    What a yummo recipe, I will have to try it!

  7. sparklepinklady says:

    Does “Thai” mean hot? I’ve never had Thai food……..is it fairly spicy?

  8. tylarea says:

    Oooh, that looks good!

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