Seared pieces of chicken are coated in a rich peanut (or almond) butter sauce that's loaded with ginger and garlic. This one pan meal takes just 30 minutes to make so it's perfect for weeknight dinner and leftovers reheat well too. Serve it over cauliflower rice to absorb all of that delicious sauce.
2tbspapple cider vinegar(or rice vinegar if not following SCD)
3tbspcoconut aminos(or tamari/soy sauce)
1/2cupalmond or peanut butter
1can (400ml)coconut milk
Add the oil to a large skillet on high heat. Season the cubed chicken with salt and pepper and once the oil is hot, add the chicken to the pan. Cook the chicken for approximately 5 minutes until it is golden in colour.
Once the chicken is seared, remove it from the pan (leaving any remaining oil in the skillet) and set it aside on a plate.
Add the ginger, garlic, onion, bell pepper and fresno chili to the pan. reduce the heat to medium and saute for 3 minutes until the bell pepper begins to soften and the ginger is fragrant.
Add the vinegar and coconut aminos to deglaze the pan. Use a wooden spoon to remove any bits stuck to the pan. Next add in the nut butter, coconut milk, tomato paste and chicken stock, lower the heat to medium and bring to a simmer.
Once the sauce is simmering, return the chicken to the sauce and leave it to simmer for 10-12 minutes. If the sauce becomes too thick, stir in more chicken stock to thin it out.
Serve the chicken with lots of sauce over cauliflower rice. Garnish with cilantro and wedges of lime.