|2 h 30 min||10 min||6|
|1/2 cup||Coconut milk, reduced fat|
|1/4 cup||Lime juice (fresh)|
|1 tbsp||Coconut sugar|
|3/4 tsp||Curry powder|
|1 tbsp minced||Ginger root|
|2 tsp||Tamari, gluten free, reduced sodium|
|2 tsp||Fish sauce|
|454 gm||Chicken breast, boneless, skinless (cut into 1/2-inch strips)|
|1/4 cup||Almond butter (for almond sauce)|
|1/4 cup||Coconut milk, reduced fat (for almond sauce + 2 tbsp)|
|1 tsp||Tamari, gluten free, reduced sodium (for almond sauce)|
|1 tbsp||Almond butter (for almond sauce)|
|1 tsp||Fish sauce (for almond sauce)|
|1 tbsp||Coconut sugar (for almond sauce)|
|1 tbsp||Lime juice (fresh) (for almond sauce)|
|1 dash||Sriracha (to taste, for almond sauce)|
|2 tbsp||Sliced almonds (for garnish)|
|2 tbsp||Green onion, scallion, ramp (thinly sliced, for ganish)|
1. Combine the marinade ingredients and transfer to a resealable bag with the chicken. Refrigerate and marinate for 2 hours.
2. Meanwhile, mix together the almond sauce ingredients and set aside.
3. Preheat your grill to medium high heat. Thread the chicken pieces onto long skewers (being sure to soak them first if they are wooden) and grill for about 4-5 minutes per side, until cooked through.
4. Serve with the almond sauce, garnished with toasted almonds and green onions.
is a an excellent source of lean protein, and contributes to muscle growth and repair