TNT LC BBQ Chinese Chicken Hoisin Sauce
Oct 21, 2007 17:41:04 GMT -8
Post by barbogold on Oct 21, 2007 17:41:04 GMT -8
Low Carb Barbecue Chinese Hoisin Chicken
From Kevinpa
I had about 2 1/2 lbs of boneless skinless chicken thighs so I made a *triple batch of this sauce and vacuum sealed it and the chicken and let it marinate in the fridge overnight.
This morning I emptied the chicken and marinade into a glass-baking dish covered with foil and bake it in a 350-degree oven for 1 hr turning the chicken half way through.
Then under a high broil I cooked the chicken an additional 20 minutes basting every 5 minutes with the excess marinade.
Low Carb Hoisin Sauce
1 tbs. S.F. Peanut butter
1 tbs. soy sauce
1 tsp. DiabetiSweet Brown
1 tsp. balsamic vinegar
10 drops Franks Hot Sauce (I use Vietnamese hot sauce)
1 tsp. sesame oil
Pinch garlic powder
Pinch black pepper
Combine all ingredients in a jar and shake until completely incorporated.
Makes ΒΌ c. with approx 1 carb per tbs.
*Personally I will make up a larger batch of this and keep it
refrigerated. barbo
From Kevinpa
I had about 2 1/2 lbs of boneless skinless chicken thighs so I made a *triple batch of this sauce and vacuum sealed it and the chicken and let it marinate in the fridge overnight.
This morning I emptied the chicken and marinade into a glass-baking dish covered with foil and bake it in a 350-degree oven for 1 hr turning the chicken half way through.
Then under a high broil I cooked the chicken an additional 20 minutes basting every 5 minutes with the excess marinade.
Low Carb Hoisin Sauce
1 tbs. S.F. Peanut butter
1 tbs. soy sauce
1 tsp. DiabetiSweet Brown
1 tsp. balsamic vinegar
10 drops Franks Hot Sauce (I use Vietnamese hot sauce)
1 tsp. sesame oil
Pinch garlic powder
Pinch black pepper
Combine all ingredients in a jar and shake until completely incorporated.
Makes ΒΌ c. with approx 1 carb per tbs.
*Personally I will make up a larger batch of this and keep it
refrigerated. barbo