At every BootCamp potluck there is always a recipe that stands out above the rest. This spring it was Carol’s Thai Chicken.
Photo Credit: The Whole Fork
She got the inspiration for this recipe from the Whole Fork and their Thai Chicken with spicy ‘peanut’ sauce. She made a few substitutions to make it her own and it turned out to be one delicious dish. Carol recommends you serve this dish over cauliflower rice with 1/2 teaspoon of cardamom and a squeeze of lime juice. ENJOY!
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Ingredients
- 1 dried date or fig
- water
- 1 garlic clove pressed
- 1 tablespoon fresh ginger finely grated
- 1/4 cup cashew butter
- Juice of ½ lime
- 4 tablespoon coconut aminos
- 1 tablespoon sesame oil
- 1/8 teaspoon salt
- red pepper flakes
- 4 tablespoon olive oil
- 1 lb. chicken tenders
- salt & pepper to taste
- 1 handful of carrot shreds
- 2 sweet peppers thinly sliced
- sesame seeds
- cilantro chopped
Ingredients
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Instructions
- Put date or fig in a small cup and add enough water to complete cover date or fig. Microwave on high for 1 minute and allow to soak until date is needed later.
- In a small bowl whisk together garlic, ginger, cashew butter, lime juice, coconut aminos, sesame oil, and salt.
- Remove date or fig from water. If using a date, remove the pit and discard. With a fork smash date or fig until it turns into a paste. Whisk date/fig paste with the rest of the cashew sauce.
- Add a dash of red pepper flakes to sauce, enough to add as much heat as prefered.
- In a skillet warm 2 T of olive oil over medium-high heat. Add chicken tenders and saute on each side for 3-4 minutes or until cooked thoroughly. Remove chicken from skillet and set aside to rest and cool.
- In the same skillet add the remaining 2 T of olive oil. Toss , carrot shreds and sweet peppers in the oil. Stir constantly with tongs and allow to cook for 2 minutes, just long enough to warm the vegetables thoroughly and slightly soften.
- Dice chicken and toss with the veggies. Stir in the sauce just before serving.
- Garnish with sesame seeds and cilantro.
- Serve over cauliflower rice with a 1/2 teaspoon of cardamon and a squeeze of lime.
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