Ingredients

The following ingredients have 4 Servings
  • Ingredients:
  • 2 Tbsps olive oil avocado oil, divided
  • 4 small boneless skinless chicken breasts, or 6 small thighs
  • sea salt and freshly ground black pepper, to taste
  • 2 large carrots, cut into matchsticks
  • 1 Tbsp minced fresh ginger
  • 3 fresh garlic cloves, minced
  • 3 bell peppers, various colors, thinly sliced
  • 1 large sweet onion, sliced
  • 1/4 cup chopped peanuts
  • freshly chopped cilantro, for garnish
  • ftesh lime wedges as garnish
  • For the satay sauce:
  • 1/3 cup all-natural peanut butter
  • 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
  • juice of 1 fresh lime
  • 3-4 Tbsps chicken bone broth or water, to thin your sauce as needed

Instruction

  • Heat one tablespoon of oil in a large skillet over medium heat.
  • Season chicken with sea salt and pepper on both sides and and cook for 4-5 minutes per side, or until no longer pink in the middle.
  • Transfer chicken to a plate and cover.
  • Add remaining oil into your heated skillet and sauté carrots for 2-3 minutes, then add in fresh ginger and garlic.
  • Stir in the bell peppers and onions, and cook until crisp-tender, about 2-3 minutes.
  • Meanwhile, in a small bowl, whisk together all of your satay sauce ingredients really well. Add broth/water last, and only enough to create a thick, pourable sauce.
  • Return your cooked chicken to the skillet and drizzle with satay sauce.
  • Simmer for a couple of minutes more, until everything is heated through and well-coated.
  • Sprinkle with roasted peanuts and freshly chopped cilantro.
  • Serve with brown rice and lime wedges.
  • Enjoy!