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4 split chicken breasts (or 2 whole) sliced thin in bite sized large pieces
1 (13.5 ounce) can unsweetened Coconut Milk
6 tablespoons Liquid Aminos
2 tablespoons fish sauce
4 cloves minced garlic
2 tablespoons creamy peanut butter
1 teaspoon curry powder
3 tablespoons Sriracha sauce (more or less to taste)
1 tablespoon cornstarch mixed with 2 tablespoons cold water
3 cups steams vegetables (I used fresh broccoli and snap peas)
chopped peanuts or cashews for garnish if desired
Add the sliced chicken to a large Ziplock bag and set aside. In a large measuring cup whisk together the coconut milk, liquid aminos, fish sauce, garlic, peanut butter, curry and sriracha. Add the mixture to the chicken in the Ziplock bag. Marinate for at least 1 hour or up to 3 hours.
Add the chicken and sauce to a large skillet and cook over medium high heat until the chicken is cooked through. Add the broccoli and snap peas and cook until hot. Slowly blend in the cornstarch and water mixture to thicken if desired. If the sauce if already thick, skip the cornstarch step.
Serve over rice and enjoy! This made great left overs too.
So that’s not the most traditional Easter recipe I’ve ever posted 🙂 We’re feeling a bit non-traditional this year and will skip the usual ham. We decided on the opposite end of the pig so we’re smoking a pork shoulder on Sunday. I’ll really miss the ham bone and white bean soup made with left overs. But we’ll have BBQ!
If you’re still looking for an easy dessert that’s great for kids and adults alike, check out this recipe posted last Easter for Chocolate Birds’ Nests made with Shredded Wheat. So easy and so cute!
I hope you have a blessed Easter spent with your loved ones, family and friends. Thanks so much for stopping by!
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