Low Histamine Thai Macadamia Nut Chicken

2 Chicken Breasts, sliced into strips

1 tsp Garlic powder

1 tsp Onion powder

½ tsp Salt

1 Box of Gluten Free Spaghetti Noodles

½ Red Bell Pepper, sliced into strips

½ Orange or Yellow Bell Pepper, sliced into strips

1 ½ cups Broccoli, sliced thinly

1 ½ cups Carrots, sliced thinly

2 Zuchinni, sliced thinly

Cilantro, for garnish

Green onions, sliced, for garnish

2 tbsp Chopped macadamia nuts, for garnish

Macadamia Nut Sauce

3 tbsp Macadamia nut butter (link below)

2 tbsp Water

½ tbsp White distilled vinegar*

1 ½ tbsp Raw honey

2 tbsp Extra light tasting olive oil

1 tsp minced garlic

Histamine Level: 1

rated a 1 due to garlic & green onion

*vinegar is a controversial ingredient. The SIGHI list has it rated a level 0, but they recommend using it sparingly. As always, use your own best judgment.

Chicken, Veggies, & Noodles

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.

Macadamia Nut Sauce

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!

Assembly

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!

Print Options:

Low Histamine Thai Macadamia Nut Chicken