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Plan Z Phase: This is a Z3 (ZReboot) and Zola to GO! recipe. You can serve these as an appetizer, a party buffet food, a lunch or even as a dinner option. This is Thai fun food. If you have never had Thai food and want an easy way to try it, this is a perfect dish. It’s even good cold.

Serving Size: Serves 3 – 4

Ingredients:

For the chicken in marinade

• 2 packages of chicken tender strips (approximately 1-1.5 pounds total)
• ½ cup of coconut milk (in a carton. Not the stuff in a can)
• 1 clove of garlic, minced (jar garlic will work)
• 1 tsp of curry powder
• ¼ tsp of sea salt
• ½ tsp of black pepper

For the sauce

• ½ cup of coconut milk
• 1 Tbl of curry powder
• ½ cup of peanut butter (try to find unsweetened peanut butter that is emulsified. That means you don’t have to stir it. You want smooth or crunchy but stirred. Traditionally this made with smooth peanut butter)
• 2 Tbl of lemon or lime juice
• 3 tsp of Bragg’s aminos
• grated sea salt to taste

Instructions:

In a medium bowl put in the ingredients for the marinade. Then add the chicken tenders and toss them. Let sit for at least 15 minutes. If you are going to marinate them longer just put the bowl in the refrigerator.

Get out your grill pan. Spray lightly with olive oil spray. Grill the chicken tenders on medium high until no pint remains. This won’t take long. Usually 7 – 10 minutes maximum. Turn when half done. Be careful when you turning them. They might stick a bit. While the chicken is grilling make your sauce.

Put the coconut milk, curry powder, peanut butter in a pan and heat it on medium high. Don’t need to boil it. Just simmer it for a few minutes until it’s fully heated. Take it off the heat and add the juice and the Braggs aminos. Add a bit of salt and taste.  If you want more salt you can add a bit but many peanut butter brands have enough salt in them already.

To transport, carry the sauce and chicken in separate containers so you can dip.

I served this as a light entrée. Grilled green onions that I made before I grilled the chicken were cold. The celery makes a nice crunch accompaniment. And we spoiled ourselves with one papadum. Papadums are an Indian flatbread/cracker. They are very easy to make and pretty low carb. Just follow the cooking directions on the box.

Enjoy!

Cheers,