1– 1.5 lb boneless, skinless chicken breasts, sliced into strips
2 T coconut aminos (can sub soy sauce)
1 tsp fish sauce
1 T honey
1 T sriracha
2 T creamy almond butter
1 T hoisin sauce
1 tsp coconut oil, melted
Juice of 1/2 lime
1/4 tsp garlic powder
1 tsp salt, more to taste
Freshly cracked pepper
For the broccolini:
1 bunch of broccoli, chopped into 2 inch pieces
4 cloves garlic, minced
2 tsp coconut aminos
Salt and pepper
For the bowls:
Jasmine rice, for serving (can sub cauliflower rice)
Sesame Seeds, as garnish
Chopped scallions, as garnish
Chili garlic sauce, for serving, optional
In a medium sized bowl, whisk together coconut aminos, fish sauce, honey, sriracha, creamy almond butter, hoisin sauce, coconut oil, garlic powder, lime juice, salt, and pepper. Add chicken and toss to coat. Let marinate for 10-15 minutes if you have time.
Prep broccolini and garlic and set aside.
Next, heat up a few T olive oil in a large skillet or wok over medium high heat. When hot, add chicken and cook for 2-3 minutes, until golden, lightly charred and cooked through. Transfer to a plate on the side.
Add a little more oil if necessary then add broccolini, coconut aminos, and garlic. Sauté for 2-3 minutes until bright green and slightly tender. Add chicken back to skillet and toss to combine.
Serve warm with rice of choice, sesame seeds, scallions, and chili garlic sauce.