Thai Chicken with Almond Butter Sauce
This Thai inspired chicken is tender and bursting with flavor, marinated in a blend of warm spices and coconut cream! The smooth, nutty, and tangy almond butter sauce is wonderful for drizzling on your chicken or dipping your chicken strips in, whichever you prefer.
Ingredients
Thai Chicken Marinade
- 1 lb chicken breasts cut in strips
- 2 cloves garlic minced
- 1/2 inch fresh ginger minced or grated
- 1/4 cup coconut cream or milk
- 2 tsp honey or coconut sugar
- 1 tsp coconut aminos
- 1 tsp lime juice
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/4 tsp cumin
- 1/4 tsp sea salt
Almond Butter Sauce
- 1/4 cup almond butter
- 3 tbsp coconut cream or milk
- 2 tsp coconut aminos
- 2 tsp lime juice
- 1 clove garlic minced
- 1/4 inch ginger minced
Instructions
Thai Chicken Marinade
- Cut your chicken breast into strips. Place the chicken in a shallow dish and set aside for now.
- Peel, then mince 2 cloves of garlic and 1/2 an inch of ginger.
- In a small bowl mix together the garlic, ginger, coconut cream, honey, coconut aminos, lime juice, turmeric, coriander, cumin, and sea salt.
- Pour the above mixture over your chicken and toss to coat all the chicken in the marinade.
- Cover the dish and place in the refrigerator for 4 hours to overnight.
Almond Butter Sauce
- Peel and mince the garlic and ginger.
- In a small bowl, mix together the garlic, ginger, almond butter, coconut cream, coconut aminos, and lime juice.
Cooking the Thai Chicken
- There are many different ways to cook your chicken. Grill, pan-fry, or bake are some of the ways we have cooked this Thai chicken.
- We often use a cast iron pan and sear the chicken strips for two minutes on each side, over med-high heat. Then move to the oven and bake for around 8-10 minutes at 375℉.
- Make sure your chicken reaches an internal temperature of 165℉.
Notes
Make asian inspired bowls to go with the Thai Chicken and Almond Butter sauce. We used kelp noodles, purple cabbage, carrots, cucumber, red pepper, cilantro, green onion, and coconut aminos in the bowls. Then we topped them with the Thai chicken and almond butter sauce. I would definitely recommend this combination!
