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Ingredients
Makes 6 servings
- 1 pound (450 g) cubed chicken
- 1 cup (220 g) peaches, peeled and cubed (Frozen unsweetened peaches work well. Just cut them into smaller chunks
- 1/2 cup (80 g) chopped onion
- 1 green bell pepper, diced
- 1/2 cup (60 g) chopped celery
- 1/2 cup (120 ml) chicken broth
- 2 tablespoons (30 ml) dark sesame oil
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 1/4 cup (60 ml) lemon juice
- 1 teaspoon red pepper flakes
- 1 tablespoon (1.5 g) Splenda
- 6 ounces (170 g) fresh snow pea pods, trimmed
- 40 g slivered almonds, toasted guar or xanthan
Method
- Put the peaches, onion, pepper, celery, broth, sesame oil, soy sauce, vinegar, lemon juice, red pepper flakes, and Splenda in a slow cooker and stir them together
- Cover the slow cooker, set it to low, and let it cook for 4 hours
- Or you could cook it on high for 2 hours
- When the times up, turn the pot up to high while you trim the snow peas and cut them in 1-inch 2 5-cm lengths
- Stir them in and let it cook for 15 to 20 minutes
- Now stir in the chicken
- You can pre-sear the chicken if you prefer
- Each with 13 carbohydrate, 3 g dietary fiber, 10 g usable carbs
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