Thursday, February 28, 2013

Paleo Thai "Peanut" Chicken "Linguine"

3 chicken breast cut in half or 6-8 chicken tenderloins grilled, baked or cooked in a skillet with a little coconut or almond oil
1 Spaghetti Squash cooked according to directions and strands removed

Sauce Ingredients-
  • 3/4 cup Almond Butter
  • 1 Tbsp Coconut, Sesame oil or Extra Virgin Olive Oil
  • Lemon Juice of 1/2 of a lemon, more can be used but start with half
  • 2 diced green onions
  • 1/8 cup of Tamari, you can use more but even the reduced sodium is high in sodium
  • 1 Tbsp crushed red pepper (the sauce will become really spicy as it cooks, so you might want to use only 2 tsp(s) the first time you cook this, and judge from there.  You can always add more.  1 Tbsp is perfect for my husband and I, but too spicy for the kids)
  • 1 tsp pepper
  • 1 Tbsp ginger
  • 2-3 cloves minced garlic
  • 2 Tbsp raw honey
  • 1 cup coconut milk, add only 1/2 cup to start and stir frequently as it heats up.  Add more about 1 Tbsp at a time and keep stirring until you get a sauce consistency. 
I actually used 1 Tbsp of natural peanut butter as my kids really like peanut sauce, I did not want to turn them away from the sauce.  I will take the PB out slowly, but before Paleo it was an entire cup, so we are making headway.

In a small saucepan, heat all ingredients for the sauce over medium low heat until heated through and is a smooth consistency.  Stir frequently

Serve chicken over squash and then use as much of the sauce as you wish, you could also chop the chicken into bite size pieces and stir into the sauce and then serve over the spaghetti 

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