Thai Peanut Chicken & Broccoli

• Gluten free

• Meat

  • 2 1/2 lbs Chicken thighs, boneless skinless

• Produce

  • 1 cup Baby carrots
  • 2 lb Broccoli
  • 4 cloves Garlic
  • 1 2 in piece Ginger
  • 1/2 Onion, medium
  • 1/3 cup Peanuts, roasted salted

• Condiments

  • 1/2 cup Honeyville peanut butter, Powder
  • 1 tbsp Lime juice

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Soy sauce or coconut aminos

Found on joyfilledeats.com

Description

Ingredients

• 1 tbsp coconut oil
• 2.5 - 3 pounds boneless skinless chicken thighs
• 2 lb broccoli
• 1 cup baby carrots, quarted lengthwise
• 1/2 of a medium onion, peeled and sliced
• 1/2 cup Honeyville Peanut Butter Powder
• 1 tbsp lime juice
• 2 in piece of ginger
• 4 cloves of garlic
• 1/4 cup soy sauce or coconut aminos
• 1/3 cup roasted salted peanuts

Directions

• Heat coconut oil in a large frying pan over medium heat. Cook the chicken into cooked through. Transfer to a serving bowl.
• Add the onions and carrots to the frying pan. Cook for 3 minutes to soften. Add the broccoli and cover. You may need to add a couple ounces of water if there isnt enough cooking liquid from the chicken. Cook the broccoli for 4-5 minutes or until desired tenderness. Transfer the veggies to the serving bowl.
• Add the first 5 sauce ingredients to the frying pan and whisk. Simmer for 5 minutes. Add the chicken and veggies and toss in the sauce. Garnish with the peanuts and serve.