Name: Almond Chicken Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/4 cup almond butter; 1/4 cup coconut milk; 2 Tablespoons rice vinegar; 2 Tablespoons lime juice; 2 Tablespoons soy sauce or coconut aminos, see note; 1/2 teaspoon black pepper; 1/4 teaspoon white pepper; 1 1/2 teaspoons sriracha; 1/4 cup chicken broth; 2 Tablespoons vegetable oil; 1 1/4 pounds boneless, skinless chicken thighs, cut into 1" pieces; Salt and pepper, to taste; 1 red bell pepper, seeded and sliced; 2 thinly sliced shallots; 1 medium zucchini, cut into narrow strips; 3 garlic cloves, minced; 1/4 cup fresh chopped cilantro, or to taste; 2 Tablespoons sliced almonds for optional garnish; Lime wedges, optional; 2 cups hot, cooked rice

Ingredients

Instructions

Step 1

Combine almond butter, coconut milk, chicken broth, rice vinegar, lime juice, soy sauce, black pepper, white pepper, and Sriracha in a bowl and stir to blend. Set sauce aside.
Step 2

Pat chicken pieces dry with paper towels, and season lightly with salt and pepper.
Step 3

Heat vegetable oil in a large, nonstick skillet over medium-high heat. Cook chicken in the hot oil until browned and cooked through, 6 to 8 minutes. Remove chicken to a plate and keep warm.
Step 4

In the same skillet, add red bell pepper slices and shallots. Cook and stir continuously, about 3 minutes. Add zucchini strips and cook, stirring, about 1 minute. Add garlic; cook and stir until garlic is fragrant, about 30 seconds.
Step 5

Return chicken to the skillet, add sauce, and stir to combine chicken with the other ingredients. Simmer 2 to 3 minutes.
Step 6

Sprinkle with fresh chopped cilantro and sliced almonds. Serve with lime wedges.

Enjoy your meal!