This is one of those magical cooking moments when I was just dabbling with ingredients and the results were really good. I was short on time, and I wanted comfort food. I immediately thought of Pad Thai from Mel Joulwan of the Well Fed cookbooks and a fantastic Whole30 resource.
It worked out better than I thought. This dish was so good and full of flavor. The pan sauce thickened beautifully without needing flour and it’s 100% compliant for Whole30.
[Tweet “Spicy Sunflower Chicken for dinner while on #Whole30”]
- 1 Tablespoon coconut oil
- 1.5 lbs boneless chicken thighs, sliced into thin strips
- 1 onion, diced
- 10-15 sugar snap peas, sliced
- 1 clove garlic, minced
- 2 teaspoons crushed red pepper flakes
- 1/4 cup scallions/green onions, sliced
- 3 Tablespoons coconut aminos, soy sauce substitute
- 1/4 cup of Sunflower seed butter, no sugar
- 1/2 cup of water or broth
- juice of one lime
- Add coconut oil to a medium-hot pan, melt and swirl.
- Add chicken to the pan and cook until juices run clear. Remove and keep warm.
- Add onion, snap peas, garlic, and red pepper flakes to pan. Cook 5-8 minutes until done.
- Add the coconut aminos, sunflower butter, water/broth to pan.
- Using a whisk, deglaze the pan, scraping up all the brown bits from the chicken.
- Let sauce reduce 3-5 minutes, if needed.
- Add chicken and lime juice to pan and mix with vegetables and sauce.
- Serve over spaghetti squash. Top with scallions/green onions.