Project Description

Ingredients

  • ½ cup raw almonds

  • 3 Tbsp coconut oil

  • 1 small yellow onion, finely chopped

  • 1 clove garlic, minced

  • 1 inch piece ginger, peeled and grated

  • 1½ lbs chicken breast, cut into cubes

  • ½ cup coconut milk or cream

  • 1 Tbsp chili paste (sambal oelek)

  • 4 Tbsp almond butter

  • 1 tsp coconut sugar (or brown sugar)

  • 2/3 cup almond milk

  • pinch sea salt

  • bamboo skewers

Instructions

  1. Heat 1 Tbsp of the coconut oil in a fry pan or wok. Stir fry the almonds for about 1 minute and remove with a slotted spoon and set aside.
  2. After removing almonds, add chicken cubes to the pan. Stir fry until crisp and golden on all sides.
  3. Once cooked, thread chicken onto skewers and keep warm.
  4. Once chicken has been removed from the pan, sauté onion, ginger and garlic about 2 minutes, until softened. Add coconut cream and stir fry until blended with onion mixture. Add chili sauce and almond butter, mix and simmer about 2 minutes. Stir in the sugar, almond (or coconut) milk and sea salt and simmer for 3 more minutes.
  5. Serve the chicken skewers hot and drizzle the peanut sauce liberally. Sprinkle with the pan-fried almonds.

Note: you can also grill chicken skewers on the bbq instead of stir frying.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.