chicken stir fry with almond butter sauce2012-10-08
- Servings : 4
- Prep Time : 0m
- Cook Time : 4m
- Ready In : 0m
Microwave sweet potato for 2 minutes with skin on. Peel and cube. Melt coconut oil in skillet over medium heat. Add onions, ginger and sweet potato, sauté for a few mins until onions turn translucent. Add in chicken and brown on both sides. Toss in asparagus and frozen broccoli/cauliflower mix. Cover and simmer until asparagus is tender and frozen veggies are heated through.
Mix almond butter, tahini, chili powder, coconut aminos, vinegar, and coconut milk together to make sauce. Taste to see if it needs any additional of any of the seasoning or tahini (this is what I did) or add more coconut milk to thin to desired texture.
Pour sauce over chicken and veggies and toss to coat.
- 1 lb Boneless Chicken Breast cubed
- 1 medium Sweet Potato
- 1/2 an onion chopped
- 1 TB minced fresh ginger
- 1/2 a bag frozen broccoli+ cauliflower mix
- 1 cup chopped asparagus
- 1/4 cup almond butter
- 1 TB tahinni, 1 TB chili powder, 1-2 TB (drinkable) coconut milk
- 1 tsp cider vinegar, 1 TB coconut aminos or GF soy sauce
- 1 TB coconut oil
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