Butter
Thai Chicken with Sunflower Butter (LC, GF, NF)
by:
Brian Coppola
September 3, 2018
0 0 out of 5 stars / 0 Ratings0 total ratings /
5 Stars: Love Love Love.
4 Stars: I'd have seconds!
3 Stars: Meh...
2 Stars: Not feeling it.
1 Star: Needs a do-over.
- 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
Ingredients
- 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
Directions
- soy substitute: Stir together and boil over medium, reducing to about a cup.
- 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
- 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
- whisk together broth, sunflower butter, soy substitute, lime juice, and arrowroot
- to the hot vegetable mixture add the sauce and the sunflower seeds, heat to simmer; add the chicken and heat 5 minutes
- serve with a dusting of cilantro
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