2 tablespoons coconut oil
Heat the coconut oil in a large skillet (no teflon ).
2 lbs organic chicken – cut into 1″ cubes
2 organic red peppers (peppers are notoriously pesticide laden-go organic), chopped
You will probably want a splatter screen when cooking the chicken
When hot add the chicken and the red peppers in the pan and DO NOT TOUCH. Let it sit until it browns then stir. Cook until chicken is cooked through and remove from the pan.
2 teaspoons chili paste (check ingredients). Spice it up to your liking.
Fresh ginger, grated w/ a microplane (about 1″ of a piece of ginger that has been peeled)
NOTE:keep your hunk of ginger in the freezer in a ziploc bag. It is easy to peel and grate and it will last almost forever!
3 cloves garlic, put through a garlic press or finely diced
1 cup organic chicken broth
1/4 cup tamari
2 tsp sesame oil
1/2 cup organic peanut butter
Add the chili paste, peanut butter, garlic, ginger, chicken broth, tamari and sesame oil and stir to combine over low heat.
Serve over rice or as is.
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