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

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.

No additional tips available.

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

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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.

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

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