 | Thai “Peanut” Chicken, Beef, or PorkMy favorite general asian meal – easy to make and amazing served with cauliflower ‘rice’ and steamed vegetables. Works with pretty much any meat – especially great with venison! A primal version of thai cooking without the sugar or legumes. |
Ingredients
| 1 lb meat, chopped into bite sized pieces. 1/4 cup almond butter 1/4 cup tamari wheat-free soy sauce 1 lime, juiced | 1 tsp. chili powder 1-2 heaping tbsp. curry powder 2 tbsp. minced garlic |
Directions
1. Mix soy sauce, lime juice, garlic and spices in a bowl. Add almond butter, mix well.
2. Add meat to mix, stir well. Cover and marinade at least 2-3 hours. I prefer overnight.
3. Heat skillet to medium high, add contents of entire bowl, use a spatula to get out extra sauce.
4. Cook 7-8 minutes, or until meat is done, stirring as needed to flip the meat. Don’t let the sauce in the center scorch.
5. Add mixed veggies at the end if you want – I usually stir in a bunch of steamed cauliflower. You can garnish with sesame seeds or chopped cilantro if you like!