½ Cup of Sunbutter
3 Tablespoons of gluten free Thai fish sauce
Juice of 1 fresh lime (I used lime juice)
4 Tablespoons of honey (or agave nectar)
¼ Teaspoon of crushed red pepper flakes
½ Cup of water
2 Tablespoons of olive oil
Garlic, minced
Ginger, grated
Sea salt
Pepper
Boneless, skinless chicken breasts, cubed
Broccoli florets
Directions
1. Combine the sunbutter, fish sauce, lime juice, honey, red pepper flakes and water in a small saucepan and bring to a boil, stirring until smooth. Remove from the heat and set aside
2. Heat the oil in a large pan with a lid over medium-high heat
3. Add the garlic and ginger and toss in the oil
4. Add the chicken pieces and cook, stirring frequently, until browned on all sides
5. Add the broccoli, stir to coat, cover the pan and reduce the heat to medium
6. Cook until the broccoli is crisp tender and the chicken is cooked through
7. Add the sunbutter sauce to the chicken and broccoli, toss to coat
2. Heat the oil in a large pan with a lid over medium-high heat
3. Add the garlic and ginger and toss in the oil
4. Add the chicken pieces and cook, stirring frequently, until browned on all sides
5. Add the broccoli, stir to coat, cover the pan and reduce the heat to medium
6. Cook until the broccoli is crisp tender and the chicken is cooked through
7. Add the sunbutter sauce to the chicken and broccoli, toss to coat
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