Paleo Chinese Lunch Special: Stir-Fried Vegetables with Almond Butter Sauce and Steamed Lemon Ginger Chicken

Allergens

Tree nuts (almonds)

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups mixed stir
• fry vegetables (broccoli, bell peppers, carrots, snap peas)
• 1/2 cup raw almond butter
• 3 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 1 tsp garlic powder
• 1 lemon, zested and juiced
• 1/4 cup almond milk
• 3 tbsp coconut oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. a. In a small bowl, whisk together the almond butter, coconut aminos, rice vinegar, lemon zest, grated ginger, garlic powder, and almond milk until smooth. Set aside. b. Season the chicken breasts with salt and pepper to taste. Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the chicken breasts and cook until browned on both sides and cooked through, approximately 6 8 minutes per side. Remove from the skillet and set aside. c. In the same skillet, add the remaining tablespoon of coconut oil and stir fry vegetables. Cook for 4 5 minutes or until tender yet still crisp. Season with salt and pepper to taste. d. Pour the almond butter sauce over the stir fried vegetables and cook for an additional 2 minutes, allowing the flavors to meld. e. Slice the cooked chicken breasts and serve alongside the stir fried vegetables with almond butter sauce. Garnish with fresh cilantro and sesame seeds.

Chef’s Insight

The combination of textures and flavors creates a satisfying mouthfeel and an aromatic dining experience.

Notes

This dish is perfect for a weeknight dinner or special occasion.