Gluten Free Nut Free Thai Amazing Chicken Recipe
½ cup SunButter
3 tablespoons gluten free Thai fish sauce
Juice of 1 fresh lime
4 tablespoons honey (or agave nectar)
¼ teaspoon crushed red pepper flakes (more or less depending on how much kick you want)
½ cup water
2 tablespoons olive oil
2 cloves garlic, minced or grated with a microplane grater
1 inch fresh ginger, peeled and finely grated or mined
Kosher or fine sea salt and pepper
2 pounds boneless, skinless chicken breasts (3 or 4 half breasts) – cut into 1 inch pieces
8 cups broccoli florets
1 teaspoon sesame seeds – optional garnish
Combine the SunButter, fish sauce, lime juice honey (or agave) red pepper flakes and water in a small saucepan and bring to a boil, stirring until smooth. Remove from the heat and set aside.
Heat the oil in a large skillet with a lid over medium-high heat. Add the garlic and ginger and toss in the oil for about 15 seconds. Add the chicken pieces and cook, stirring frequently, until browned on all sides, about 8 minutes. Add the broccoli, stir to coat, cover the pan and reduce the heat to medium. Cook until the broccoli is crisp tender and the chicken is cooked through – about 3 more minutes.
Add about ¼ of the Sunbutter sauce to the chicken and broccoli, toss to coat, place in a serving dish and sprinkle with sesame seeds if desired. Serve the rest of the sauce on the side.
Serve with rice or gluten free rice noodles.
by Carol Kicinski
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