Lesson #3: THAI PEANUT CHICKEN

THAI PEANUT CHICKEN

INGREDIENTS
• 170g skinless chicken breast
• 2 tbsp peanut butter
• 2 tbsp Bragg’s Liquid
Aminos (soy sauce
alternative)
• 1 tbsp lemon juice
• 1 tbsp rice vinegar
• 1⁄4 tsp cayenne pepper
• 1 cup mixed veggies of
choice
 
DIRECTIONS
In a bowl, combine your peanut butter
(slightly microwaved), Bragg’s Liquid
Aminos, lemon juice, rice vinegar,
cayenne pepper and whisk until thick.
Shred chicken, then toss chicken and
cup of veggies into peanut sauce, top
with salt to taste and serve.