Ingredients
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- 1½ pounds boneless, skinless chicken thighs
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 2 teaspoons vegetable oil
- ½ teaspoon sesame oil
- 2 shallots , thinly sliced
- 3 cloves garlic , thinly sliced
- 1 tablespoon grated fresh ginger
- 1 (14-ounce) can coconut milk
- 3 tablespoons honey
- 2 tablespoons fresh lime juice (juice of 1 lime)
- 1½ tablespoons tamari or gluten-free soy sauce
- 1½ tablespoons fish sauce
- 1 tablespoon chili garlic sauce
- ½ cup SunButter
Directions
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Cut the chicken into 1-inch pieces. Sprinkle with salt and pepper and toss to coat.
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Heat the oils in a Dutch oven or large, deep skillet over medium-high heat. Add the shallots, garlic, and ginger. Cook, stirring occasionally, until fragrant, about 2 minutes. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes.
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Add the coconut milk, honey, lime juice, tamari, fish sauce, and chili garlic sauce. Bring to a simmer. Cover and let simmer for 8-9 minutes or until the chicken is cooked through. Add the SunButter. Cook until the SunButter is fully incorporated.
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Serve over rice, quinoa, or cauliflower rice with as many or as few garnishes as you like.
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Ingredients
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Directions