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”]
Spicy Sunflower Chicken
- 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.