Foodie Friday :: Almond Butter Chicken

For this weeks foodie friday I give you my Almond Butter Chicken.

It’s so dam good (even though I say it myself), its a great left over lunch and freezes beautifully. This is another of my cook-in-bulk favourites.

Serves :: 4 servings     Prep time :: 10 minutes     Cook time :: 25 minutes

Almond Butter Chicken

Ingredients ::

  • 500g of diced skinless chicken – If you can, go organic. Choose the best quality your pocket can afford.
  • 1 red pepper thinly sliced
  • 2 tbsp Coconut Oil
  • Bunch of chopped spring onions
  • 3 garlic cloves, minced
  •  Thumb size fresh ginger grated
  • 2 tbsp of Almond Butter
  • 55 ml boiling water
  • 1 tbsp hoisin sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp chilli powder (I LOVE really spicy food, so take your spice up or down according to your taste buds)
  • 1 packet of washed fresh spinach
  • Serve with brown rice noodles

Directions ::

  1. Melt 1 tbsp of coconut oil in a non stick pan/wok then add the chopped chicken and cook through thoroughly – takes anything from 15 to 25 mins depending on how high a heat you cook on
  2. Once chicken cooked through add your red pepper to the wok, turn down the eat, stir occasionally to cook through and keep chicken warm
  3. In a separate small pan make up the sauce – over a low heat gently cook the spring onions, garlic and ginger in 1 tbsp of coconut oil for 4 mins.
  4. In a bowl loosen up the almond butter with the hot water then add to the sauce pan along with the hoisin sauce and vinegar.
  5. Add the chilli powder – remember you add more or less according to your taste buds
  6. By really mindful about keeping the sauce pan on a low heat as you don’t want your sauce to split – leave to heat through for around 2 minutes then turn off the heat
  7. Pour the sauce over the chicken and peppers, and cover thoroughly
  8. Serve on a bed of raw spinach and brown rice noodles

Give this a go and let me know what you think.

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