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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is converted from a peanut sauce recipe that was originally meant to be served cold. I thought it was better warm. you can serve this dish with just about any grain. I suggest rice noodles. It tastes rich and hearty. This could also be done with tofu in place of the chicken for vegetarians. Ingredients:
2 -3 chicken breasts |
2 heads broccoli, plus the stalk chopped |
4 green onions, white part only, chopped |
4 garlic cloves, minced |
1/2 cup smooth almond butter |
1 cup light coconut milk |
2 tablespoons fresh lemon juice |
2 tablespoons wheat free tamari |
1 tablespoon fish sauce |
1/3 cup water |
1/2 lb thin rice noodles |
1/4 cup roasted nuts, for garnish |
1/4 cup dried cranberries, for garnish |
Directions:
1. 1.Saute the garlic and onions until softened and slightly brown. Combine all sauce ingredients in blender with garlic and onions and blend until smooth.
2. 2.Cook noodles according to package.
3. 3.Add blended sauce to a fry pan, add broccoli and chicken, cover, and cook until chicken is done. Before serving add cranberries and nuts.
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