Thai Almond Butter Chicken

My Thai Almond Butter Chicken recipe is both warming and nutritious. Swapping almond butter (or sunflower seed butter for a nut-free version) in place of traditional peanut butter reduces incoming mold toxins, lowers the omega-6 fatty acid level, yet provides you with protein, fiber and heart healthy omega-3 fatty acids. Using coco aminos, made from coconut, keeps this healthy recipe soy-free.

Serves 6

Ingredients

  • 12 chicken thighs or 6 large chicken breasts, boneless and skinless

  • 1 can full-fat coconut milk

  • 3/4 c. almond butter, creamy, no sugar or oils added (can substitute with sunflower seed butter, cashew butter)

  • 4 T. coco aminos

  • 4 T. Lakanto maple flavored syrup

  • 2 T. rice wine vinegar

  • 2 T. fresh lime juice

  • 1 t. sesame oil or avocado oil

  • 6 cloves garlic , crushed

  • 2 T. fresh ginger , minced

  • cilantro , for garnish (optional)

Directions

  • Preheat the oven to 375 degrees F.

  • In a large bowl mix the coconut milk, almond butter, coco aminos, maple syrup, rice wine vinegar, lime juice, oil, garlic and ginger.

  • Place the chicken, smooth side up into your casserole dish.

  • Pour the sauce over it.

  • Cook for 30-45 minutes, depending on your cut of chicken, or until the chicken is cooked through (165 degrees F).

  • Serve over cauliflower rice, shirataki noodles or kelp noodles.

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ProteinsKristin Smith