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Prep time
1 hour
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Cook time
1 hour
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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
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Ingredients
- Soy Sauce Substitute
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1.5 cups
no-salt chicken broth
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2 teaspoons
honey
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3 tablespoons
balsamic vinegar
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1/4 teaspoon
ground ginger
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1/4 teaspoon
white pepper
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1/4 teaspoon
garlic powder
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1/4 teaspoon
onion powder
- Thai Chicken
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3
large boneless skinless chicken breasts (ca. 8 oz)
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3
bell peppers, thinly sliced
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1
hot pepper, really thinly sliced
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1
head broccoli florets
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3
large carrots, thinly sliced
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2 cups
snow peas
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2 tablespoons
minced ginger
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1 cup
sunflower seed butter (no additives)
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1/2 cup
soy sauce substitute
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1/4 cup
lime juice
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1 cup
no-salt chicken broth
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2 tablespoons
chopped lemongrass
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6 tablespoons
Thai red curry paste
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2-3 tablespoons
5-spice powder
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1 tablespoon
arrowroot powder
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chopped cilantro
Directions
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soy substitute: Stir together and boil over medium, reducing to about a cup.
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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
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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
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whisk together broth, sunflower butter, soy substitute, lime juice, and arrowroot
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to the hot vegetable mixture add the sauce and the sunflower seeds, heat to simmer; add the chicken and heat 5 minutes
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serve with a dusting of cilantro
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