Each week we try to change things up with our dinner meals for added variety, and also based on what we have on hand. With this recipe, I scouted out a few other Thai chicken recipes to come up with this one.
This recipe far far exceeded my expectations...it was quick to make, came together easily and it was super delicious. Instead of peanut butter for the peanut sauce, I had some chunky almond butter that needed using up, and in keeping with the almond theme, used finely ground almond flour to dredge the chicken before cooking. That said, I would not add any substitutions to this recipe other than to say full fat coconut milk would work nicely here in place of the water at the end of the cooking time. The chunky almond butter and the almond flour are key ingredients here.
1 lb. chicken breasts, cut into one inch chunks
3 Tblsp. Extra Virgin Olive Oil
For the flour dredge:
1 tsp. garlic powder
1 rounded tsp. ground coriander
1/2 cup finely ground almond flour - mix these spices with the almond flour on a plate
3/4 cup Jasmine rice - cooked
1/2 and onion roughly sliced
2 finely minced garlic cloves
1 1/2 Tblsp. finely minced fresh ginger
1/4 of a green pepper, thinly sliced into 2 inch pieces
1/2 a large carrot, cut in half then thinly sliced on a diagonal
1/2 celery stalk, thinly sliced on a diagonal
3/4 to 1 cup purple sprouted broccoli - chop the stalks, but leave the tops as they are small
handful of chopped fresh cilantro (Thai basil would be a wonderful addition if you can get it)
a generous 1/2 cup chunky almond butter (up to 2/3 cup to taste)
3 Tblsp. Gluten Free Soy Sauce
1/3 cup water
1/2 juice of a fresh lime
6-8 drops of toasted sesame oil
1 Tblsp. Gluten Free Thai Kitchen Red Curry Paste
(put aside 2/3 extra cup of water or coconut milk to add to this dish near the end of cooking time)
Whisk all the sauce ingredients in a bowl until incorporated, and set aside until needed.
Heat up a saute pan with the EVOO on medium heat. Mix the almond flour with the garlic powder and ground coriander, then lightly dredge the chicken pieces. Add to the saute pan - saute quickly to cook through, then remove to a plate.
Turn down the heat to low and if necessary add a bit more EVOO.
Add the vegetables to the pan and saute 6- 7 min.
Pour in the sauce and heat with an extra 2/3 cup water (or coconut milk if using) and whisk, then heat through to a lite simmer and add in the broccoli and simmer another 4 min. Return the chicken to the pan to reheat through.
Serve over the cooked rice and add finely chopped cilantro for the topping. This may well be a once a week dish, we loved it that much!