AuthorStacy SaundersCategoryDinnerDifficultyIntermediateCreamy, packed with veggies & flavor, this low histamine dinner will satisfy your Thai-food cravings!
Yields: 4-6 adult servings.
Slice chicken. Add oil to a large skillet, over med-high heat. When the oil is warmed, add the chicken and seasonings. Sauté until fully cooked and browned.
While chicken is cooking bring water to a boil in a medium saucepan (for the noodles). Cook noodles according to the package.
Prepare all vegetables. Add 1 Tb oil to large skillet or wok, over medium heat. When heated, add veggies, starting with broccoli & carrots. After sautéing 3-4 minutes add zuchinni and bell peppers. Sauté for another 4 minutes for crunchy veggies, or longer for soft veggies.
Chop 2 Tb of macadamia nuts.
Combine all ingredients into a small saucepan. Over med-low heat, Whisk together and bring to a simmer. Let simmer for about 1 minute and whisk it again. Turn off the heat and let it set for a few minutes. If it separates, whisk it some more!
Options:
1) On a plate or in a bowl start with noodles, add desired amount of chicken & veggies, drizzle sauce over the top, and garnish with cilantro, green onion, and macadamia nuts. (Good option if you have picky eaters like I do)
2) Combine the veggies, chicken, and sauce in large skillet and toss to coat evenly. Serve over noodles and garnish with cilantro, green onion, and macadamia nuts.
Notes:
If you like really creamy noodle dishes, 1 1/2 or double your sauce recipe.
Also this sauce freezes and reheats well!
When I discovered macadamia nut butter, I knew I had to adjust my Thai Peanut Chicken recipe(my favorite dinner) and turn it into a Thai Macadamia Nut Chicken dish. The results were SO fabulous! I hope you enjoy it as much as I do. It is absolutely worth using every pan & cutting board in the kitchen and the clean-up that follows. It is SO tasty.
You could also serve over rice instead of gf noodles.
You could cut out a pan, by cooking the chicken first, taking it out, then cooking the veggies. I usually cook the veggies and the chicken at the same time because I'm usually late starting dinner, so I want to do it extra fast 🙂
You can double the sauce and freeze the extra. When you want to use it, put it in the refrigerator for a couple hours to thaw. I haven't tried freezing the noodles or vegetables, since Rosie tolerates up to 24hr leftovers, but it's always worth a try.
Ingredients
Directions
Slice chicken. Add oil to a large skillet, over med-high heat. When the oil is warmed, add the chicken and seasonings. Sauté until fully cooked and browned.
While chicken is cooking bring water to a boil in a medium saucepan (for the noodles). Cook noodles according to the package.
Prepare all vegetables. Add 1 Tb oil to large skillet or wok, over medium heat. When heated, add veggies, starting with broccoli & carrots. After sautéing 3-4 minutes add zuchinni and bell peppers. Sauté for another 4 minutes for crunchy veggies, or longer for soft veggies.
Chop 2 Tb of macadamia nuts.
Combine all ingredients into a small saucepan. Over med-low heat, Whisk together and bring to a simmer. Let simmer for about 1 minute and whisk it again. Turn off the heat and let it set for a few minutes. If it separates, whisk it some more!
Options:
1) On a plate or in a bowl start with noodles, add desired amount of chicken & veggies, drizzle sauce over the top, and garnish with cilantro, green onion, and macadamia nuts. (Good option if you have picky eaters like I do)
2) Combine the veggies, chicken, and sauce in large skillet and toss to coat evenly. Serve over noodles and garnish with cilantro, green onion, and macadamia nuts.
Notes:
If you like really creamy noodle dishes, 1 1/2 or double your sauce recipe.
Also this sauce freezes and reheats well!