Chicken with Thai Peanut Sauce
Someone once tried telling me peanut butter doesn’t taste good on savoury foods but WOW are they ever wrong. This healthy Thai peanut sauce was absolutely delicious drizzled over chicken and Brussels sprouts - plus it’s gluten-free, paleo, and dairy-free! If you love peanut butter like I do and feel like spicing up your normal dinner of meat+veggies, give this a go!
Recipe
Ingredients:
Chicken + Brussels Sprouts:
Brussels Sprouts
Chicken (cook up as much or as little chicken as you want to eat - listen to your body)
salt & pepper
coconut oil for pan
Thai Peanut Sauce:
1 tbsp natural peanut butter
1/4 tsp red curry paste
1 tbsp + 1 tsp coconut/almond milk
Instructions:
First, wash Brussels sprouts, and cut them in halves
Then, slice your chicken breast into slivers
Heat up 2 pans with some coconut oil
Add the brussels sprouts to one pan, and the chicken to another pan. Season both some salt & pepper.
Add a lid to the brussels sprouts to let them steam for a few minutes. Stir them every few minutes so that they don't burn
Make sure to flip your chicken periodically so that it cooks evenly on all sides.
Cook chicken until it's all completely cooked (check by either using a meat thermometer that it’s reached 165F, or by cutting into a chicken piece - make sure that the chicken breaks apart pretty easily, and that the inside is white, not pink) - mine normally takes about 10 minutes to cook
Let your brussels sprouts cook for around 10-15 minutes, depending on how burned you like them to be (I normally like mine to be a little more burned so I leave them on for about 15 minutes)
While your brussels sprouts are cooking, it's time to make the Thai Peanut sauce! Just mix together all the ingredients into a bowl
Once the chicken and brussels sprouts are done, place them onto a bowl, drizzle with the Thai peanut sauce, and enjoy! 😊