14-Day REBOOT – Day Fourteen Dinner
This Asian inspired chicken meal will fill your kitchen with a fragrant blend of flavors from the orient all that provide your body with disease fighters. It is light and satisfying. The marinade calls for only a few ingredients that captures the essence of Asian cuisine. Your family will devour this dish with their eyes before it makes it to their fork. But best of all, you will smile knowing they are eating good food.
TIP: Use a rubber band at the ends of chopsticks to help them learn how to use them. (Keep forks close by).
*THIS RECIPE IS REBOOT & FuN APPROVED
ASIAN COCONUT CHICKEN
1/2 oil – coconut or grape seed
2 Tbls fresh ginger, minced
2 cloves garlic, crushed
2 Tbls amino acids (soy sauce)
2 Tbls cashew butter
1 tsp sesame oil
1/2 tsp red pepper flake (to taste)
1.5 lbs free range chicken breasts, sliced
1 onion, yellow or white
1 zucchini, grated (picture shown with broccoli)
2 cups bean sprouts
1 small head Nappa cabbage, chopped (about 2 cups)
1 can coconut milk
2 limes, juiced (about 3 Tbls)
Thai Basil, several sprigs (alternative: regular basil)
Mix all the marinade ingredients together in a glass bowl. Add the sliced raw chicken. Cover and let sit in the refrigerator for a minimum of 20 minutes. Up to 4 hours.
Heat skillet to med/hi. Add 2 Tbls coconut oil. Once it’s heated, add chicken. Make sure the chicken is drained slightly and not too wet. Cook for about 5 minutes until cooked through. Remove from pan and set aside.
Keep skillet heated on med/hi. Add onion, zucchini and carrots. Stir constantly for a few minutes, then add cooked chicken, cabbage, bean sprouts and coconut milk. Cook and stir until heated through. Serve with basil and lime wedges.
FuN Plan options: Serve over brown rice.
Photo Cred: MaxLiving