1/2 cup SunButter® (any creamy variety)
3 tablespoons gluten free Thai fish sauce
1 fresh lime, juiced
4 tablespoons honey (or agave nectar)
1/4 teaspoon crushed red pepper flakes (or to taste)
1/2 cup water
2 tablespoons olive oil
2 cloves garlic, minced
1 inch fresh ginger, peeled and finely grated or minced
Kosher or fine sea salt and pepper
2 pounds boneless, skinless chicken breasts cut into 1 inch pieces
8 cups broccoli florets
1 teaspoon sesame seeds for garnish (optional)
In a small saucepan combine SunButter, fish sauce, lime juice, honey (or agave), red pepper flakes and water and bring to a boil, stirring until smooth. Remove from the heat and set aside.
In a large skillet with a lid, heat oil over medium-high heat. Add garlic and ginger and toss for about 15 seconds. Add chicken and cook, stirring frequently, until browned on all sides, about 8 minutes. Add broccoli, stir to coat, cover the pan and reduce the heat to medium. Cook until broccoli is crisp tender and the chicken is cooked through, about 3 more minutes.
Add about 1/4 of the Sunbutter sauce to the chicken and broccoli, toss to coat, place in a serving dish and sprinkle with sesame seeds if desired. Serve the rest of the sauce on the side.
SERVING SUGGESTION: Serve with rice or gluten free rice noodles.