Low Carb Boneless Chicken Thighs/Thai Peanut Sauce

Boneless Chicken ThighsAll you need is a recipe of Thai Peanut Sauce and boneless chicken thighs and that’s about it.  Can’t think of a much quicker thing to make for dinner even if you do have to make the sauce.  I do have the sauce in my refrigerator almost all the time and when I run out I make it again because I use it a lot and it lasts forever. (It won’t).

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Boneless Chicken Thighs/Thai Peanut Sauce
  1. 4 Boneless Chicken Thighs
  2. ¼ C Peanut Flour
  3. 2 T Butter
  4. Salt To Taste
  1. Pound thighs until about ¼" thick.
  2. Dredge in peanut flour.
  3. Heat butter until beginning to brown and put thighs in pan top down.
  4. Cook until juices begin coming to the top and then flip.
  5. Plate thighs.
  6. Salt.
  7. Top with 1 T peanut sauce. You can add more but it doesn't take much.
  8. 4 Servings
  9. 192 Calories, 19.6g Protein, 4.0g Carbs, .5g Fiber, 3.5g Net Carbs
  1. You don't even have to use the peanut flour but it truly does give them a gorgeous golden brown color.
  2. Confession: I can sometimes eat two thighs.
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