I could eat this dish everyday.
The protein-packed chicken and veggie sauté drizzled with sweet and tangy and subtly spicy Thai sauce makes every flavor pop out and grab your tongue by the tastebuds, making it beg for more.
And it’s damn sexy.
The Thai Sauce is one of my all time favorite sauces. It combines almond butter (or peanut butter), rich tahini, spicy garlic and jalapeños, a touch of cayenne pepper, salty tamari (or soy sauce), and sweet dates to hit every flavor palate on your tongue.
The chicken, cut into bite-sized pieces then sautéed with a touch of salt and pepper, cooked perfectly in luscious ghee. Throw in some lightly steamed broccoli, kale or any other veggie you deem worthy and you’ve got yourself a meal.
The sauce, perfectly balanced flavors, this one is extraordinary to pair with anything from chicken to salads, potatoes to rice, to dipping veggies, to
drinking sipping tasting straight from the jar.
To my plate, I added roasted sweet potato cubes, threads of zucchini, and topped everything with more spice (Sriracha!) and sprinkle of fresh mint, cilantro and parsley. Fresh herbs just do something magical to dishes, don’t they?
This meals is 100% Paleo and 150% insanely delicious.
There’s no real method I use for cooking chicken because, well, I eat so much of it, I try to vary the heck out of it. Some days I bake it, some days I cut into pieces and pan fry, some days I toss everything into a crock pot and let it cook low and slow.
In this chicken-cooking method, I cubed 3 chicken breasts, heated a large sauté pan with 1-2 tablespoons of ghee, added the chicken, then cooked (stirring frequently) until the inside of a larger piece was no longer pink. I then added some (previously) steamed broccoli pieces and chopped kale, mixed them in a bit to wilt the kale and warm the broccoli, then plated my dish.
Rich, creamy, slightly spicy, loaded with protein, healthy fats, and bursting with flavor and color.
Chicken & Kale Sautee with Raw/Vegan/Paleo Spicy Thai Sauce
- Chicken, cubed and pan fried/sautéed with ghee, salt, pepper
- 2+ cups veggie(s) of choice, I went with steamed broccoli and lightly sautéed kale (bell peppers and/or green beans would be great!)
- Baked sweet potatoes, cubed and baked with olive oil, salt, and pepper
- Fresh herbs for garnish (and flavor): mint, parsley, cilantro
- Spicy Paleo Thai Sauce (recipe below)
Plate cooked chicken and veggies, sweet potatoes, and fresh herbs, to your liking.
Top with Paleo Spicy Thai Sauce.
Eat. Enjoy. Go back for seconds.
Spicy Paleo Thai Sauce
- 1/2 cup coconut milk (fresh or from a can)
- 1/4 cup nut/seed butter of choice – I used half almond butter, half tahini
- 2 tbsp Tamari (or soy sauce)
- 1 Tbsp miso paste
- 2 Tbsp fresh lime juice
- 1/2 jalapeno, optional for extra spicy
- 2 garlic cloves
- 2 dates, pitted
- 1/8 tsp cayenne pepper
- dash of salt and freshly ground pepper
Place all ingredients into a blender and blend until creamy. Taste and adjust flavor with Tamari (for more salty flavor), nut butter (for creamier flavor and texture), lime juice (for extra tang), as needed.
Use as a topper for anything.
Keep in the refrigerator for up to 5 days.
Eat. Rinse. Repeat… Often.
Oh, and enjoy!