I love Thai flavors and I really wanted to experiment with a new recipe. I also wanted to try out the vitality oils in an Asian inspired recipe.
5 chicken breast
2 c sliced mushroom
11 oz container of coconut milk
juice of a small lime
4 garlic cloves
1/4 c of peanut butter
small handful fresh basil
2 t sesame oil
tbl of ginger juice or one t powder ginger or 2 tablespoon fresh grated ginger
1/4 c coconut aminos
2 drops lemon vitality essential oil
1 drop basil vitality essential oil
salt and pepper
3 tbl maple syrup or honey
defrost the chicken breast – cut up in small pieces – place in a 1 gallon freezer bag
slice mushrooms* – place in the bag with the raw chicken
add the entire container of coconut milk to the freezer bag
place all other ingredients the into a blender ( I used my hand emulsifier and the cup it came with) – blend well – add mixture to the freezer bag
squish around to make sure the chicken is good and coated – freeze for at least 24 hours
AFTER COMPLETE DEFROST
I cooked mine in a very hot pan, almost like stirfry until the chicken is thoroughly cooked. My daughter hates the texture of crock pot chicken, so i cook it this way.
This recipe will also work in the crock pot – 6 hours on high (depends on your crock pot, this is what works in mine).
I served mine with spaghetti squash. We’re following the Trim Healthy Mama plan and this recipe would be an S meal. It’s low carb and high fat and protein.
This would be good served with steamed rice or noodles if your not watching carbs.
I may try it with riced cauliflower next time.