Thai Chicken with Sunflower Butter (LC, GF, NF)

September  3, 2018
0 Ratings
Photo by Brian Coppola
  • Prep time 1 hour
  • Cook time 1 hour
  • Serves 6
Author Notes

I wanted to make a low-carb, low-sodium, nut-free and gluten-fee version of Thai Chicken.

This is (frankly) terrific. You’re welcome.

The "soy sauce substitute" is inspired by http://www.cookinggodsway.com/soy-sauce-substitute/

And the traditional Thai Peanut Chicken recipe I modified was from https://www.allrecipes...Brian Coppola

What You'll Need
  • Soy Sauce Substitute
  • 1.5 cups no-salt chicken broth
  • 2 teaspoons honey
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Thai Chicken
  • 3 large boneless skinless chicken breasts (ca. 8 oz)
  • 3 bell peppers, thinly sliced
  • 1 hot pepper, really thinly sliced
  • 1 head broccoli florets
  • 3 large carrots, thinly sliced
  • 2 cups snow peas
  • 2 tablespoons minced ginger
  • 1 cup sunflower seed butter (no additives)
  • 1/2 cup soy sauce substitute
  • 1/4 cup lime juice
  • 1 cup no-salt chicken broth
  • 2 tablespoons chopped lemongrass
  • 6 tablespoons Thai red curry paste
  • 2-3 tablespoons 5-spice powder
  • 1 tablespoon arrowroot powder
  • chopped cilantro
  1. soy substitute: Stir together and boil over medium, reducing to about a cup.
  2. spread one side of each chicken breast with 1 T Thai red curry paste and dust with 5-spice, brown the spiced side down in skillet over medium heat in hot oil (about 8-12 minutes per side, depending on the size of the breasts; for large ones, divide into halves near the end; at any rate, cook to 160F), apply the rest of the curry and more 5-spice powder the first time you turn them; remove and reserve
  3. to the hot pan, with oil and other remnants, add peppers, carrots, broccoli, heat about 5-7 minutes; add garlic, ginger, lemongrass, heat 1 minute
  4. whisk together broth, sunflower butter, soy substitute, lime juice, and arrowroot
  5. to the hot vegetable mixture add the sauce and the sunflower seeds, heat to simmer; add the chicken and heat 5 minutes
  6. serve with a dusting of cilantro

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