This is a slight twist on the traditional satay dish. It is a quick weeknight dish, and the almond butter will leave you feeling wonderfully satiated! We eat it with or without a 1/2 cup of jasmine rice.
Ingredients:
2 T coconut oil
1 lb chicken, cut into 1-inch long strips, and lightly salted
1 1/2 T lime juice
2 T almond butter
2 tsp coconut aminos
1 T mustard
1 T honey
1 1/2 T water
1/4 tsp tabasco or other hot sauce (optional)
Directions
Mix all of the ingredients except the chicken and coconut oil in a medium bowl. Then toss in the chicken and coat in the sauce.
Heat the 1 T coconut oil in a wok; stir-fry the chicken until it is cooked through (about 7-9 minutes).
Meanwhile, in another pan, heat the rest of the coconut oil. Add to it 1 tsp of minced garlic, 1/2 of an onion (sliced), 2 cups of broccoli, 1 orange bell pepper (sliced), and 1 cup of sliced mushrooms. Saute until tender.
Throw the veggies into the wok with the chicken and mix. Serve over rice, or enjoy it without!
Ingredients:
2 T coconut oil
1 lb chicken, cut into 1-inch long strips, and lightly salted
1 1/2 T lime juice
2 T almond butter
2 tsp coconut aminos
1 T mustard
1 T honey
1 1/2 T water
1/4 tsp tabasco or other hot sauce (optional)
Directions
Mix all of the ingredients except the chicken and coconut oil in a medium bowl. Then toss in the chicken and coat in the sauce.
Heat the 1 T coconut oil in a wok; stir-fry the chicken until it is cooked through (about 7-9 minutes).
Meanwhile, in another pan, heat the rest of the coconut oil. Add to it 1 tsp of minced garlic, 1/2 of an onion (sliced), 2 cups of broccoli, 1 orange bell pepper (sliced), and 1 cup of sliced mushrooms. Saute until tender.
Throw the veggies into the wok with the chicken and mix. Serve over rice, or enjoy it without!
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