Friday, December 31, 2010

Thai Chicken w/Peanut Butter Sauce

2 lbs. boneless chicken, bite-size sliced
1/2 cup GF Tamari
3 TBS Agave (Can use honey)
3 TBS Peanut Butter
1 whole lime, juiced
3-4 garlic cloves, minced (divided)
1 1/2 tsp. Red Chili Sauce
1 tsp. Curry Powder
1 can sliced water chestnuts
4-6 diagonally sliced green onions
8 oz. sliced mushrooms
1 red pepper, julienned
3 TBS butter or olive oil

Mix together marinade: Tamari, Agave (or honey) lime juice, 2 cloves of garlic, curry, and chili sauce. Slice chicken up and mix with marinade. Place in refrigerator for a couple of hours.

Heat butter in large skillet. Saute mushrooms, red pepper, 1-2 garlic cloves, and water chestnuts for 1-2 minutes. Remove from pan and set aside. Add chicken and marinade, cooking for about 10 minutes. Add veggies back to pan. Cover and let simmer for a couple more minutes. Top with toasted sesame seeds and or fresh chopped cilantro. Serve over rice. You can add some pea pods or other veggies, if desired. We are in the midst of a snow storm, and this is what I had on hand.

(The photo didn't come out on this one.)

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