Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breast tenders boneless skinless
  • 2 tbsp coconut aminos or tamari sauce
  • 1 tablespoon fish sauce (sugar-free)
  • 1/2 cup coconut milk
  • 1/2 teaspoon garlic powder
  • 2  tablespoons avocado or coconut oil
  • ½ tbsp finely chopped cilantro * optional for garnish
  • ½ tbsp finely chopped peanuts or almonds *optional for garnish
  • 4 tbsp peanut butter (unsweetened, or almond butter, or sunflower seed butter)
  • ⅓ cup unsweetened full-fat canned coconut milk
  • 1 tsp coconut aminos or tamari sauce
  • ½ tsp fish sauce (sugar-free)
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • ¼ tsp to ½ tsp Thai red curry paste
  • ½ tbsp fresh lime juice
  • 1 tbsp granulated erythritol sweetener (or honey for paleo)
  • 2 tbsp water *optional (for thinning sauce if needed)

Instruction

  • Place chicken in a large bowl or zipper-top freezer bag.
  • Add the marinade ingredients, except for the oil and cilantro, to a  large zipper freezer bag.
  • Add chicken to the marinade, zip bag and move around to coat chicken evenly in the marinade. Set aside to let marinate for 20 minutes or in the fridge overnight.
  • Add the peanut sauce ingredients, except for the water, to a blender or processor and blend sauce until smooth. Can add 1 to 2  tbsp of the water if sauce needs to be thinner.
  • Heat up a grill pan or cast-iron skillet over medium-high heat and add the oil, and distribute it around the pan.
  • When the oil is hot, add the marinated chicken tenders and cook for 4-6 minutes on each side, until cooked through.
  • Plate chicken strips & drizzle each chicken strip with 1 tbsp of the peanut sauce, or serve chicken strips & peanut sauce over prepared cauliflower rice. Sprinkle with optional cilantro & optional chopped peanuts or almonds.