Sweet Thai almond butter chicken and vegetables, made with a creamy coconut milk and almond butter sauce. A quick meal for a busy night. Gluten-free, grain-free, peanut-free, ketogenic, Paleo, low-carb.
Thai Peanut Sauce
1/2cupalmond butteror peanut butter if you aren't sensitive
1/2cupcoconut milk, full fat
1tablespoonchili sauceor to taste
2tablespoonssweetener of choice
2tablespoonsapple cider vinegar
cooked rice or cauliflower riceif desired
Chopped nutsif desired
Slice chicken into thin pieces. While prepping the following steps, add sliced chicken to a bowl with 1 tablespoon of coconut aminos and a pinch of salt. Let marinate in the fridge for 15-20 minutes.
Chop broccoli and carrots and steam in a large pan with 1/2 inch of water. Drain leftover water and move steamed veggies to a bowl.
Add chicken to the pan with a tablespoon of coconut oil. Cook over medium heat until fully cooked.
While the chicken is cooking, add all sauce ingredients to a blender. Pulse until fully combined. Add more liquid or peanut butter if necessary to achieve the desired thickness.
Add veggies back into pan with chicken. Mix in sauce and stir until combined. Serve with a side of rice, chopped nuts, cilantro or other toppings.