Published on May 26th, 2014 | by Grinds4Gamers0
Thai Chicken with Almond Butter Sauce & Cauliflower Fried Rice
This recipe is just plain sexy. It gives you yet another variation on the use of a Paleolithic staple, Cauliflower Fried Rice. The solid sources of natural foods gives this recipe a nice balance of protein, fat and carbohydrates to fuel your recovery after a tough workout. But the taste! Its guaranteed to be a crowd-pleaser.
3-4 Chicken Breasts
1 White or Yellow Onion
1 Red Bell Pepper
1 package of Mushrooms
2 tsp grated Ginger
1 cup Almond Butter
1 small can of Water Chestnuts
2 tbsp Garlic
1 cup Organic Peas
1 small package of Baby Carrots (chopped or coined)
1 bushel of Green Onions
Fresh Thai Chilis (not for the weak, they are HOT)
1 16 oz can of Coconut Milk
Coconut Oil for cooking
Wash all veggies well! Chop the carrots, mushrooms, zucchini and red bell peppers into small bite-sized pieces and keep separate. Use a potato peeler to peel the bark from the fresh ginger. Use a cheese grater (small side) to grate the bare ginger until you have about a tablespoon. Mince a few cloves of garlic and the onion. Chop the green onions.
Chop the Thai Chilis into very small bits and add some minced garlic. Add a ¼ cup of olive oil to the garlic and chilis and let sit for a few minutes. Set this aside and wash your hands thoroughly.
Wash the chicken breasts and set aside from the veggies. Season the chicken with the following: Olive oil, curry powder, a pinch of cayenne pepper, sea salt and pepper. Coat the chicken well with the mixture. Cook the chicken on the BBQ and chop into bite-sized chunks when finished. Cover and set aside.
Drain the water chestnut can and cut them into slices.
Cauliflower Fried Rice Prep:
Remove the leaves and stem from the cauliflower and cut it into manageable chunks. Place the chunks into boiling water for about 10 minutes or until soft. Drain the water well, then place 1 tsp of grass fed cow butter or ghee into the pot. Pour in 1/2 cup of Coconut Milk. With a potato masher, mash the cooked cauliflower down to a “rice like” consistency. Add in some sea salt and pepper and mix well. On a hot skillet, melt 1 tsp of Coconut Oil and add the onions, some garlic, a cup of peas and half of your chopped red bell peppers. Once cooked down to soft, add the cauliflower. Cook until the cauliflower is browned, then crack two eggs into the entire mess. Stir well, cooking the eggs into the mixture. Once the eggs are cooked, remove from heat. This is your fried rice mixture that will serve as a bed for the main entree.
Almond Butter Thai Sauce Prep:
In a sauce pan over low to medium heat, add 1 cup of coconut milk, 1 cup of almond butter, 1 tsp minced garlic, 1 tsp grated ginger, ¼ cup chopped green onions. Add a pinch of curry powder, sea salt, black pepper and cayenne pepper. Mix over heat until it thickens. Set aside, away from heat.
Chicken & Vegetable Prep:
In a hot skillet, add the thai chili / garlic and olive oil mixture into the pan. Once heated, add in the zucchini, the rest of your red bell peppers, carrots, mushrooms, and chestnuts into the hot skillet. Mix well and cook until done. When they are nearing completion, pour into a large mixing bowl with the chopped BBQ chicken. Add in the completed thai almond butter sauce and mix together thoroughly with a large spoon until coated.
Ready to Serve:
Make a bed with the cauliflower fried rice on your plate, then add the chicken/vegetable/thai almond butter sauce mixture over the top. Garnish with more chopped green onions or if you’re adventurous, more chopped thai chili peppers.