Sriracha Peanut Butter Chicken & Broccoli
Author: www.mrfarmersdaughter.com
Recipe type: Entree
Cuisine: Asian
Serves: 8 servings
- FOR THE CHICKEN:
- 3 large chicken breasts – cubed
- ½ cup egg whites
- 1 cup THM baking mix
- 4 cups broccoli florets, steamed and set aside
- -
- 4 cups broccoli, steamed and set aside (more if you LOVE broccoli!)
- -
- FOR THE SAUCE:
- 6 Tbls. Bragg’s liquid aminos
- 3 Tbls. peanut powder
- 1 Tbls. molasses
- 3 Tbls. rice vinegar
- 2 tsp. minced garlic
- 2 tsp. sesame oil
- 2 tsp. siracha
- ¼ tsp. black pepper
- ⅓ cup +/- sweetener of choice (I used Lakanto monkfruit sweetener)
- ½ cup water
- ½ tsp. gluccie or a little more if you want it thicker
- FOR THE CHICKEN:
- Place cubed chicken in a bowl and pour egg whites overtop.
- Stir around until all are coated.
- In a large ziplock bag, put half the baking mix.
- Add ½ the chicken cubes and shake, shake, shake until all are coated.
- Remove to a large baking sheet, single layer
- Do the same with the rest of the chicken.
- Heat oven to 400˚.
- In a large skillet or wok, heat 2 tsp. sesame oil and stir fry half the chicken until almost done. They will be rather dry. This is okay.
- Remove the first half to a different baking sheet and set aside.
- Stir fry the remaining chicken the same way and add to the baking sheet.
- Bake at 400˚ until cooked the rest of the way through. (about 15 minutes)
- Meanwhile, combine the sauce ingredients.
- -
- FOR THE SAUCE:
- Combine all the ingredients and stir well. It may take some stirring to incorporate the peanut powder.
- Pour into hot wok (or into a saucepan) and stir, heating until thickened slightly.
- Dump in chicken and steamed broccoli and stir.
- Serve over brown rice or with extra veggies.
Recipe by Mr. Farmer's Daughter at https://www.mrfarmersdaughter.com/sriracha-peanut-butter-chicken-broccoli/
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