Thai Chicken with Peanut Sauce

Plan Z Phase: This is a Z3 (ZReboot) recipe.

This is Thai food and that usually means spicy/hot.  Not with this dish unless you WANT it spicy.  You can add red pepper flakes either during cooking or after to make this as spicy as you like.  Just a sprinkle will usually do.  As it is, without the red pepper flakes, this is a yummy dish with creamy peanut butter sauce, tamari and ginger.

Servings: Serves 3 – 4

Ingredients:

• 2 Tbl extra-virgin olive oil
• 1lb package of chicken tenders cut into bite-sized chunks
• Grated sea salt to taste
• Freshly ground black pepper to taste
• 2 bell peppers, thinly sliced. You choose the color.  I suggest you choose red as one color to give it some visual interest.
• 1 cup of pea pods
• 1 Tbl minced ginger (jar will work)
• 2 tsp of minced garlic (jar will work)
• 3/4 cup of peanut butter   Find one with no sugar or low sugar.  I use Skippy Natural in a pinch.  Whole Foods carries one that is called 365 that is emulsified (whizzed so it doesn’t separate).
• 1/4 cup tamari or Braggs Liquid Aminos
• Juice of 1 lime
• 1 cup of chicken broth
• 3 green onions, diced
• 1/2 cup of roasted peanuts
• Sprinkle sesame seeds as garnish (optional)

Instructions:

In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 4 minutes per side. Transfer to a plate. Add peppers and pea pods to the pan and cook until soft, 5 minutes. Add ginger and garlic and cook until fragrant, 1 minute more.

In a small bowl whisk together peanut butter, tamari, and lime juice.

Add peanut sauce and chicken broth to skillet and bring to simmer. Return chicken to skillet.   Let chicken simmer in sauce 5 minutes.

You are ready to serve.  Spoon the chicken mixture onto your plate and top with green onion bits, peanuts and sesame seeds.

Other Serving Suggestions:

You can serve this dish with zoodles (zucchini noodles)

Enjoy!

Cheers,