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.