Disclaimer – this is not actually a picture of the Thai Chicken I make, ha. I adapted the recipe below a while ago from a recipe for Thai Chicken Pizza and made it a little more Paleo friendly. Now, we typically serve it over caulirice or even regular rice. You can adjust the recipe to make it more or less spicy depending on your taste buds. We like to make a bunch and have left overs! Hope you enjoy!
Thai Chicken
Ingredients
- 1 lb boneless, skinless chicken breast, cut in to 1 inch cubes
- 2 tbsp chili-garlic sauce
- 1/2 c water
- 4 tbsp rice wine vinegar (could sub apple cider vinegar)
- 3 packets stevia
- 2 tsp salt
- 2 tbsp almond meal
- 4 tbsp water
- 1/2 red bell pepper, sliced
- 2-3 carrots, minced
- 2 green onions, sliced
- 1 handful peanut or almonds, chopped
- dried basil and cilantro to taste
Directions
- Bring the chili-garlic sauce, water, rice wine vinegar, stevia & salt to a boil in a skillet and simmer for about 3 minutes.
- Mix the almond meal & water in a separate bowl.
- Add the almond meal mixture to the sauce and simmer about 3 minutes to let it thicken.
- Add the chicken to the sauce; stir to coat in sauce and let cook until mostly cooked through.
- Add the red bell pepper, carrots, green onions, almonds and basil and cilantro. Let cook until chicken is cooked through and veggies are starting to soften.
- Serve with cauirice or white or brown rice.
Yum!!
