Thai Chicken


  • 2 lbs chicken boneless skinless breasts (organic)
  • 1 cup soy sauce or coconut sap (preferred)
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp sesame oil
  • 1 tbsp coconut nectar
  • 1 cup chicken broth
  • 1 tsp hot chili flakes
  • 3 tbsp crunchy peanut butter
  • 1/3 cup green onions, chopped
  • handful fresh cilantro, chopped


  1. Rinse and pat dry chicken. Slice chicken into quarter-inch sizes and set aside
  2. Add sesame oil with garlic and ginger to your frying pan or wok on medium – high heat. Cook for 10 minutes or until fragrant
  3. Add chicken and cook until you don’t see anymore pink
  4. Mix in the sugar with chili sauce and let cook for approx 5 minutes.  Combine soy sauce, chicken broth and peanut butter; allowing the sauce to come to a slight boil. Cook for another 15 minutes until the sauce thickens slightly.
  5. Garnish with fresh cilantro and green onions. Serve over rice or rice noodles with mixed vegetables (carrots, white onion & green pepper)
  6. Enjoy!

Yield: 4-6


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