nats.eatss
Peanut chicken with a fresh crunchy veggie salad
Peanut chicken with a fresh crunchy veggie salad inspired by Toscanos Table.
Ingredients
Peanut chicken
- 1 1/2 lb chicken breast
- 1 shallot
- 3 tsp ginger (grated)
- 1/2 cup unsweetened almond milk
- 1 cup chicken broth
- 1/2 cup peanut butter
- red pepper flakes
- 2 tbsp soy sauce or coconut aminos
- 2 lime juice (from 2 limes)
- 2-3 tbsp honey
- avocado oil
- garlic
Veggie salad
- 3 carrots carrot
- 3 peppers orange bell pepper
- 1/2 red onion
- 1 pcs cucumber
- mint
- 2 tbsp toasted sesame oil
- 3 tbsp rice vinegar
Other
- jasmine rice
- green onion
Directions
- 1
Thinly slice carrots, bell pepper, cucumber, red onion, and mint and add to a bowl.
- 2
Add toasted sesame oil and rice vinegar.
- 3
Toss and place in fridge.
- 4
Thinly slice your chicken breast and cook on a medium heated pan with some avocado oil.
- 5
Once cooked, set aside.
- 6
While the pan is still warm add a little more avocado oil and shallots and cook for a few minutes.
- 7
Add garlic and ginger and cook until fragrant.
- 8
Add PB, almond milk, and chicken broth and whisk until combined.
- 9
Add soy sauce, honey and lime juice and mix well.
- 10
Add the chicken back in, stir, add red pepper flakes, and stir again.
- 11
Assemble bowls & enjoy!