LOW CARBOHYDRATE MAIN COURSES
GLAZED THAI STRIPS
2g net carbs; 11g fat
All Fat and Carb Values Are Approximate.

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Recipe by Karen Rysavy

• 2 pounds boneless, skinless chicken breast (also good with pork and tofu)
  
• Salt and pepper
  
• 4 tablespoons soy sauce
  
• 2 tablespoons creamy style, unsweetened peanut butter
  
• 2 tablespoons oil
  
• 2 tablespoons Splenda® granular
  
• 1 teaspon ground ginger

• Slice chicken into strips.
  
  
• Mix marinade, add meat, and allow to marinate while coming to room temperature, 20 to 30 minutes.
  
  
• Line a large, shallow pan with greased aluminum foil, and broil the marinated meat strips close to heat source, turning once, until meat is cooked through (approximately four to six minutes per side, depending on thickness).
  
  
• Makes 4 servings.

Note: Great cooked on a grill as kabobs, too!

Per serving: 323 Calories; 2g Carbohydrates; 11g Fat (2g Saturated Fat); 51g Protein.
(All Values Are Approximate)

	About Karen Rysavy: Karen Rysavy is the author of Cooking TLC: Truly Low Carb Cooking Volume 1. Visit her online at www.TrulyLowCarb.com.

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