Vegan option: I've made it a ton of times without the chicken and it's ammmazing with just veggies served over rice too:)
You will need:
carrots
broccoli
cauliflower
green onions
head of garlic
raw chicken (thighs)
EVOO (extra-virgin olive oil)
full-fat coconut milk (1 can)
Peanut sauce:
sesame oil
crunchy peanut butter
red chile paste/ sriracha
tamari/ soy sauce
coconut sugar
head of garlic*
(*2 heads total-- antibiotic power in this recipe:
::chop:: veggies- carrots, broccoli, cauliflower + green onions/garlic/whatever else you like:) ::sauté veggies:: separately in EVOO. ::cook chicken:: separately in EVOO.
In a large frying pan (no teflon!)- Pour in one can OG coconut milk (not the reduced fat version as you want the cream top and it's good for you- and really yummy:) 1/4 c OG crunchy peanut butter (I just add a few spoonfuls- I don't measure when cooking usually- tasting is more accurate;) Pour in as much sriracha as you like/can stand (I do a lil spiral;):D Add garlic and green onions to coconut milk/PB/sriracha mix and heat on low for 5 min.*
a ::tip:: for garlic if you don't already know-
Use the back of a spoon to crush each clove before you chop;D
Add veggies + chicken and ~1-2 tsp. ::coconut sugar:: and bring to just below a simmer for ~10 min... Serve over rice! (I use OG white jasmine:)
YUM♡
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