Rate this recipe!
| Servings |
people
|
Ingredients
- 3 medium boneless skinless chicken breasts , cut into 1-inch pieces
- ¼ cup coconut milk
- 2 tbsp coconut sugar
- 2 tbsp lime juice
- 1 tbsp soy sauce , gluten-free tamari if preferred
- 1 tsp turmeric
- ½ tsp garlic powder
- ½ tsp ground ginger
- 2 tbsp extra virgin olive oil
- 1 tbsp minced lemongrass , optional
To assemble:
- 1 head butter lettuce
- ⅓ cup English cucumber , thinly sliced
- 2 medium carrots , cut into matchsticks
- 2 green onions , thinly sliced
- chopped peanuts
- fresh cilantro
Ingredients
To assemble:
|
Rate this recipe!
|
Instructions
- Add the chicken pieces to a large bowl. Mix with the coconut milk, coconut sugar, lime juice, soy sauce, turmeric, garlic powder, ginger, olive oil, and optional lemongrass. Cover with plastic wrap, and let marinate in the fridge for 15 to 20 minutes.
- Heat a non-stick skillet over medium-high heat. Add the chicken pieces, and cook for 9 to 11 minutes, turning halfway through, until the chicken is fully cooked.
- Serve the chicken with butter lettuce, cucumbers, carrots, green onions, peanuts, and cilantro.