Thai Chicken With Sunflower Butter (Lc, Gf, Nf)

Name: Thai Chicken With Sunflower Butter (Lc, Gf, Nf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Soy Sauce Substitute, 1.5 cups no-salt chicken broth, 2 teaspoons honey, 3 tablespoons balsamic vinegar, and more.

Yes, Thai Chicken With Sunflower Butter (Lc, Gf, Nf) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!