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Chicken, Turkey, Duck, etcChicken Recipes pg 6 >  Thai BBQ Chicken Bundles



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The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes by Karen Barnaby

Here's one of my favorite recipes, reworked for fine low-carb dining -- the original had noodles, rice papers, and sugar. If you like pork rinds, they are great to eat with the dipping sauce or to put in the lettuce bundles.
     Warning! Don't make your bundles too big or they will fall all over the place when you bite into them.
     I just love the way the dinner table comes alive when a group is sharing from a communal dish. If you have eaten mu shu pork or chicken or dined in Vietnamese restaurants, you will be familiar with the eating technique.
     You can make this dish with boneless chicken thighs in place of the breasts. This is wonderful cooked on the grill, too.
Makes 4 servings


    • 1 small bunch fresh cilantro
    • 2 garlic cloves, smashed
    • 3 Tbsp. (45 ml) fish sauce
    • 1 tsp. (5 ml) coarsely ground black pepper
    • 6 8-oz. (227-g) boneless chicken breast halves with skin
    • 1 large head leaf lettuce or butter lettuce, washed and dried
    • 1/2 English cucumber, halved lengthwise and cut into thin half moons
    • 1 small bunch fresh mint
    • Thai Sweet-and-Sour Chile Dipping Sauce* Recipe below
    • 1/4 cup (60 ml) unsalted roasted peanuts, chopped


--Coarsely chop half of the cilantro and place in a blender or food processor. Add the garlic, fish sauce, and pepper. Process to a paste.

--Place the chicken in a large bowl. Add the paste and toss well to coat. Cover and refrigerate for at least 2 hours or up to overnight.

--Preheat the broiler. Line a rimmed baking sheet with foil.

--Place the chicken on the sheet, skin side down. Broil about 4 to 6 inches (10 to 15 cm) from the heat for 4 to 5 minutes. Turn the pieces over and broil until the skin is crisp and the chicken is cooked all the way through (the juices should run clear when the thickest area is pricked with a fork).

--Arrange the lettuce, cucumber, and mint on a large platter. Remove the stems from the remaining cilantro and add to the platter. Cut the chicken into 3/4-inch (1.9-cm) slices and place on the platter.

--Divide the dipping sauce among individual dipping bowls and sprinkle with the peanuts.

--To eat, take a lettuce leaf and tear it in half. Place a few cucumber slices, 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.

Per serving (without sauce). Effective carbohydrates: 4.6 g; Carbohydrates: 7.2 g; Fiber: 2.6 g; Protein: 40.4 g; Fat: 20.2 g; Calories: 372

The fans of this sauce are legion. It turns any plain meat into a Thai New Year celebration and is the very special guest of the Thai BBQ Chicken Bundles. It's traditionally served with chopped roasted peanuts on top.
Note: Look for xanthan gum in natural food or bulk stores.
Makes 1½ cups (360 ml)

• 1 Tbsp. (15 ml) each Splenda and Canadian Sugar Twin or 1/4 cup (60 ml) Splenda
• 1 cup (240 ml) water
• 1/2 red bell pepper, stem removed but seeds and core left in
• 1 to 3 fresh Chile peppers
• 2 garlic cloves, smashed
• 1 tsp. (5 ml) sea salt
• 1/4 cup (60 ml) freshly squeezed lemon juice or lime juice
• 3 Tbsp. (45 ml) fish sauce
• 1 tsp. (5 ml) xanthan gum

--In a cup, mix the sweetener and water.

--Roughly chop the bell pepper and chiles. Place in a food processor or blender and add the garlic, salt, and 1/4 cup (60 ml) of the sweetened water. Blend until smooth. (The pepper seeds will remain whole.)

--Add the lemon or lime juice, fish sauce, and the remaining 3/4 cup (180 ml) water. Pulse a few times to combine. Sprinkle the xanthan gum evenly over the surface of the liquid and blend until thickened. Cover and refrigerate for up to 1 week.

Per 2 Tbsp. (30 ml).
Effective carbohydrates: 1.6 g; Carbohydrates: 1.8 g; Fiber: 0.2 g; Protein: 0.5 g; Fat: 0 g; Calories: 8


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  Chicken Recipes pg 6   |   Southern BBQ Chicken Sliders   |   Rain Forest Chicken   |   Red Curry Chicken with Masa Dumplings   |   Risi Bisi   |   Ritz Southern Fried Chicken   |   Roast Chicken with Tomatillo   |   Rosemary Chicken   |   Rosemary Chicken and Mushrooms   |   Rum Lime Caribbean Chicken   |   Seared Chicken Breast. Quick Pan Sauce   |   Seared Chicken with Merlot   |   Sesame Chicken & Pasta   |   Sesame Garlic Chicken Stir Fry   |   Sicilian Chicken   |   Simple Grilled Boneless Chicken Breast   |   Skillet Chicken, Sesame Ginger   |   Slow Cooker One Pot Chicken   |   Smoky Mountain Chicken & Rice   |   Southern Fried Chicken   |   Southwestern BBQ Pulled Chicken   |   Spicy Cuban Chicken   |   Spicy Southern BBQ Chicken   |   Star Fruit Chicken Rice   |   Star Fruit Stir Fry   |   Stir Fried Chicken   |   Stir Fried Chicken with Chili & Basil   |   Stir Grilled Peppadew Chicken   |   Sweet Potatoes and Chicken Curry   |   Sweet Potato Encrusted Chicken   |   Sweet & Saucy Chicken Chili   |   Sweet & Sour Baked Chicken   |   Tangy Chicken & Sugar Snap Stir Fry   |   Tarragon Chicken   |   Tart Chicken Alla Cacciatora   |   Tequila Lime Chicken, Jalapeno Sauce   |   Teriyaki Chicken Marinade   |   Thai BBQ Chicken Bundles   |   Thai Cashew Chicken   |   Thai Chicken & Vegetable Curry   |   Thai Style Chicken Vegetable Curry   |   Tomato Basil Stuffed Chicken Breast   |   Twenty Garlic Clove Chicken   |   Two Mushroom Bean Chili   |   Udon Noodles with Bourbon Sauce   |   Vegetable & Chicken Stir Fry   |   Vietnamese Chicken with Nuoc Cham   |   White Chili   |   White Chicken Korma   |   Wined Rooster   |   Wine Sauced Chicken   |   Wild Rice Pancakes with Chicken  
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