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Thai Chicken - Cooking after Gastric Bypass http://www.pouchfriendly.com/popup.ph... 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 pepper, cut into thin strips 2 cups snow peas, cut in half diagonally 1 large carrot, cut into thin strips Combine sauce ingredients in blender until smooth. Cook pasta, drain and keep warm. Spray pan with non-stick spray. Cook chicken until no longer pink. Add vegetables, cook until tender, about three minutes. Add sauce, stir well to combine. Cook until thick and bubbly. Remove from heat. Toss pasta in pan. Serve. Add your WLS friendly recipes: http://www.pouchfriendly.com/ Tags: 108, Byrne, Charleston, Dr, MUSC, RNY, bariatric, bypass, cooking, gastric, journal, loss, post-op, pounds, recipe, surgery, weight, wls 1 Downloads - Last from: (Your Blog here!) |
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