Tuesday, June 5, 2012

GAPS-Friendly Peanut Chicken

This is my own delicious recipe for gluten-free, sugar-free, grain-free peanut chicken. 

2 Tb. ghee
1 lb. boneless, skinless chicken, in chunks
1 med bell pepper, in chunks
2 cups snow peas
4 green onions, sliced
2 cups peanuts (unsalted)
sea salt to taste

Peanut Sauce:
1 cup chicken broth
1 1/2 cups coconut milk
1 clove garlic, minced
1/4 tsp cayenne pepper
sea salt to taste
1" piece ginger root, peeled and grated
2 Tb. honey
1/3 - 1/2 cup peanut butter
1 1/2 Tb. coconut flour

Heat ghee in wok over medium heat.  Cook chicken until loses pink color.

Meanwhile, place all peanut sauce ingredients in medium saucepan, except for coconut flour.  Heat on low heat.

When chicken loses pink color, add bell pepper and snow peas.  Cook for five minutes.  Add celery and cook for two to three more minutes.

In small bowl, place coconut flour and about 1/2 cup of the peanut sauce.  Stir well.  This will be very thick and pasty.  Scrape all of it into the remaining sauce in the saucepan and mix well with wire whisk.  Reheat thoroughly.

Add onions and peanuts to wok.  Heat for five minutes, add salt, stir, and serve over bed of shredded and steamed cauliflower.  Top with peanut sauce.

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