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
- 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
- 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
- Once chicken cooked through add your red pepper to the wok, turn down the eat, stir occasionally to cook through and keep chicken warm
- 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.
- 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.
- Add the chilli powder – remember you add more or less according to your taste buds
- 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
- Pour the sauce over the chicken and peppers, and cover thoroughly
- Serve on a bed of raw spinach and brown rice noodles
Give this a go and let me know what you think.