PB Thai Chicken and Veggies*
What can I say about this recipe? Not much other then, it is GOOD! Light peanut butter flavor coats the broccoli slaw in a way that would make anyone want to eat the entire pan. So go ahead and do that, unless of course you're on The 21 Day Fix nutrition program, then use the guides in the picture to determine your categories. Want to make this a double shot of greens? Double the broccoli slaw and you now have TWO greens per serving. Yup, so good.
NOTE: This recipe originally had the option of using soy sauce, I took that out so this would be 21 Day Fix approved, however, if you are just making this because it's AWESOME, I recommend you use Bragg's Liquid Aminos, as a substitute. Bragg's Liquid Aminos is called an "All Purpose Seasoning" but it tastes just like Soy Sauce without all of the junk and actually has health benefits. But that information is for another post…onto the recipe!!!
Serves: 4
Ingredients:
3 chicken breasts (or 12 oz.), cut into small chunks
2 Tbsp extra virgin coconut oil
1 Tbsp minced garlic
1/4 cup lite coconut milk, canned
2 limes, juiced
1 12oz. package of broccoli slaw (carrots and red cabbage included), pre-shred at your grocery store
1 Tbsp apple cider vinegar, I recommend Bragg's Apple Cider Vinegar
4 tsp. natural peanut butter
Chopped green onion and cilantro (I left the cilantro out because I didn't have any)
Instructions:
Heat a pan over medium-high heat (or a wok if you have one).
Add in oil and garlic, cooking for 1 minute.
Add chicken and cook until lightly browns, or about 2-3 minutes. Poor about half of the coconut milk over the chicken, set the rest aside. Mix it to incorporate the milk in the juices from the chicken.
Add the lime juice and vinegar. Cover and cook until chicken is completely cooked through, stirring occassionally.
Add the entire package of broccoli slaw, and the rest of the coconut milk you set aside earlier. Cook through, stirring frequently.
Add in the peanut butter, stirring. Cook until slaw is soft but still firm.
Garnich with green onions and cilantro to taste and plate.
If you are not using this recipe in your 21 Day Fix arsenal, you have the option of using the Bragg's Liquid Aminos. If so, squeeze a small amount onto the serving on the plate! It is just TOO good.
1 Tbsp minced garlic
1/4 cup lite coconut milk, canned
2 limes, juiced
1 12oz. package of broccoli slaw (carrots and red cabbage included), pre-shred at your grocery store
1 Tbsp apple cider vinegar, I recommend Bragg's Apple Cider Vinegar
4 tsp. natural peanut butter
Chopped green onion and cilantro (I left the cilantro out because I didn't have any)
Instructions:
Heat a pan over medium-high heat (or a wok if you have one).
Add in oil and garlic, cooking for 1 minute.
Add chicken and cook until lightly browns, or about 2-3 minutes. Poor about half of the coconut milk over the chicken, set the rest aside. Mix it to incorporate the milk in the juices from the chicken.
Add the lime juice and vinegar. Cover and cook until chicken is completely cooked through, stirring occassionally.
Add the entire package of broccoli slaw, and the rest of the coconut milk you set aside earlier. Cook through, stirring frequently.
Add in the peanut butter, stirring. Cook until slaw is soft but still firm.
Garnich with green onions and cilantro to taste and plate.
If you are not using this recipe in your 21 Day Fix arsenal, you have the option of using the Bragg's Liquid Aminos. If so, squeeze a small amount onto the serving on the plate! It is just TOO good.
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