Thai Chicken With Sunflower Butter (Lc, Gf, Nf)

  1. soy substitute: Stir together and boil over medium, reducing to about a cup.
  2. spread one side of each chicken breast with 1 T Thai red curry paste and dust with 5-spice, brown the spiced side down in skillet over medium heat in hot oil (about 8-12 minutes per side, depending on the size of the breasts; for large ones, divide into halves near the end; at any rate, cook to 160F), apply the rest of the curry and more 5-spice powder the first time you turn them; remove and reserve
  3. to the hot pan, with oil and other remnants, add peppers, carrots, broccoli, heat about 5-7 minutes; add garlic, ginger, lemongrass, heat 1 minute
  4. whisk together broth, sunflower butter, soy substitute, lime juice, and arrowroot
  5. to the hot vegetable mixture add the sauce and the sunflower seeds, heat to simmer; add the chicken and heat 5 minutes
  6. serve with a dusting of cilantro

soy sauce substitute, chicken broth, honey, balsamic vinegar, ground ginger, white pepper, garlic, onion powder, chicken, chicken breasts, bell peppers, hot pepper, broccoli florets, carrots, snow peas, ginger, sunflower seed butter, soy sauce substitute, lime juice, nosalt, lemongrass, red curry, arrowroot powder, cilantro

Taken from food52.com/recipes/77752-thai-chicken-with-sunflower-butter-lc-gf-nf (may not work)

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