Low Carb Spicy Recipes

Ingredients:

1 small bunch fresh cilantro, washed, dried
1 = (preferably with the roots)
1 tsp coarsely-ground black pepper
3 tbsp fish sauce
2 garlic cloves, smashed
6 boneless chicken breast halves
1 = (or 8 boneless thighs)
1 head leaf or butter lettuce, washed, dried
1/2 english cucumber cut thin half-moon
1 small bunch mint, washed, dried
1 thai sweet and sour chili dipping s, (see recipe)
4 tbsp chopped roasted peanuts

Instructions:

Divide the bunch of cilantro in half and coarsely chop one of the halves.
Cut off the stems of the other half. Combine the chopped half with the
garlic, fish sauce and black pepper in a blender or food processor and
process to a paste. Pour over the chicken and toss well to coat. Marinate
for at least 2 hours or ideally, overnight.

Preheat the barbecue or broiler to medium-high. Cook the chicken 4 to 5
minutes on each side until the skin is crisp and the chicken is cooked all
the way through.

Arrange the lettuce, cucumber mint and remaining half of the cilantro on a
large platter. Place 4 tablespoons each of the sauce into 4 individual
dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch
slices and place on the platter.

To eat, take a lettuce leaf and tear it in half. Place a few slices of
cucumber, a few mint and cilantro leaves and a slice or two of chicken on
the leaf. Roll up into a snug bundle, dip into the sauce and eat.
Warning! Don't make your bundle too big or it will fall all over the place
when you bite into it.

This recipe yields 4 servings.

Total Carbohydrates: 53.93 grams
Total Carbohydrates minus Fiber: 16.07 grams
Carbohydrates per Serving: 13.48 grams
Carbohydrates per Serving minus Fiber: 4.01 grams

Comments: This is one of my favorite recipes, reworked for LC (the
original had noodles and rice papers). I just love the way it makes the
dinner table come alive when a group is sharing from a communal dish. If
you have eaten mu shu pork or chicken, or, dine in Vietnamese restaurants,
you will be familiar with the eating technique. If you like pork rinds,
they are a great to eat with the sauce or put in the bundle.

Servings: 4