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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. 
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Sweet Thai Almond Butter Chicken and Veggies

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. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 people

Ingredients

Thai Peanut Sauce

  • 1/2 cup almond butter or peanut butter if you aren't sensitive
  • 1/2 cup coconut milk, full fat
  • 2 tablespoons coconut aminos
  • 1 tablespoon chili sauce or to taste
  • 2 tablespoons sweetener of choice
  • 2 tablespoons apple cider vinegar

For chicken

  • 1 lb chicken
  • 1 tablespoon coconut aminos

Other Ingredients

  • 2 medium heads broccoli
  • 3 large carrots
  • cooked rice or cauliflower rice if desired
  • Chopped nuts if desired

Instructions

  • 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.