Then, when my daughter was about one month old, I started having really awful pain in my upper torso area - like heart burn, but deeper and a strong pain, not so much a burning. I suffered through it for another couple of weeks or so, then finally, I went to our family doctor.
I was diagnosed with Nonalcoholic Fatty Liver Disease (which can lead to cirrhosis and eventually liver failure) and told that I needed to change my eating habits (drastically) and lose weight! I was devastated (and in a lot of pain), but desperate for a change. I started eating a low fat diet (ps - they don't work) and was very careful about my fat content for a couple of months. Before my current program, that was the longest I'd ever stuck with anything - but it was completely fear-driven, so (as with everything else) it didn't last. My fatty liver came back in full force and was causing me a lot of problems just before I started on my current journey last May. Wow. I had forgotten how awful I felt...all the stinkin' time! I'm so glad to have that behind me!
PS - for my typical bowl of rice/chicken/peanut sauce, I calculated the nutritional information:
938 calories, 38 g fat, 61 g carbs, 15 gsugars, 41 g protein (and I was eating multiple bowls per day!!)
So...that was a really long way of getting to my point: I love peanut chicken and we found a healthy way to enjoy it!! Hooray!!
The delectable ingredients:
We baked a whole fryer (they're on sale at Safeway for .78/lb right now!)
Just season to your liking, but for this dish we used curry & ginger.
Rinse and drain your tofu noodles
Then add to a PAMmed frying pan on medium high heat. Add soy sauce (low sodium).
Then add fresh broccoli and saute until wilted.
In a large non-stick frying pan (sprayed with PAM), add 2 cooked chicken breasts, chopped. Saute to brown slightly.
Add in all spices/flavorings: peanut butter, ginger, curry, garlic, soy sauce & sucralose
When broccoli is soft, toss in mushrooms and warm through, then leave heat on warm.
Both pans should finish at about the same time:
YUM! It's super easy, SUPER flavorful and really, really good for you (ie - won't give you fatty liver disease)!!!
We loved this so much - we'll probably add it to our weekly menu until we get sick of it (if that's even possible)!
Faux Fried Chicken with Ginger-Curry Peanut Sauce
2 Skinless breast of chicken (raw or baked)
2 tbsp low fat low sugar free peanut butter (Adam’s)
1/2 tsp Ginger (or to taste)
½ tsp Curry
1 packet Sucralose sugar substitute (we've found that the store brands have much fewer carbs)
½ tsp Garlic, pressed
1 tsp lo-so soy sauce
2 bags (8 oz ea) Tofu Noodles, spaghetti style
½ cup mushrooms, raw and sliced (or canned)
½ cup broccoli florets
2 tsp low sodium soy sauce
Open, rinse and drain tofu noodles. Add PAM cooking spray to a medium non-stick pan over medium high heat. Fry tofu noodles in pan and add 2 tsp soy sauce (low sodium) and broccoli florets - cook until softened. Then add mushrooms and turn down to warm.
If using a baked chicken (done yourself or rotisserie from your local market), pull off breast meat and weigh out 12 oz (2 servings) .
Spray a large, non-stick stainless steel frying pan (set to medium-high) with PAM and brown chicken (just for added flavor) for a couple minutes.
Add in peanut butter, ginger, curry, garlic, soy sauce & sucralose. Saute until flavors mesh and you salivating profusely.
Plate ½ of the noodle/veggie mixture, then add ½ of the peanut chicken over the top – make 2 plates and enjoy – thoroughly! Seriously, you’re going to thank us!
Nutritional Information HERE.