Ingredients :
- 1 lb chicken thighs, skin and bones removed
- 2 T fish sauce
- 1 T coconut aminos
- 2 small bell peppers, red, orange or yellow, sliced
- 2 medium spring onions, sliced
- 1 T fresh ginger, grated
- 2 garlic cloves, crushed
- 1 small hot chile pepper, seeded and minced
- 1/4 c coconut oil
- 2 c bean sprouts
- 1/4 c toasted nut butter
- 1 T lime juice
- salt and pepper
- 2 T fresh cilantro
Method :
- Slice chicken into med. pieces and add fish sauce and coconut aminos. Marinate at least 1 hr.
- In large pan, heat half of coconut oil. Add chicken and cook until browned. Remove from pan and set aside.
- Grease pan with remaining oil. Add ginger, garlic and chile pepper. Cook 2-3 min., stirring constantly.
- Add bell pepper and onion and season with salt and pepper, cook 5 min. Add bean sprouts and cook 1 min.
- Add chicken, toasted nut butter, lime juice and combine well. Cook until chicken is heated through. Garnish with cilantro and season with more salt if needed.
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