She Cooks, She Cleans, She sometimes lets the Mister into the kitchen: Thai Almond Chicken
Every so often, my mister cooks us dinner. And this is not ‘only every so often’ because he doesn’t like to cook; no, I think he actually enjoys it. And it’s not rare for him to cook because he’s a bad cook either. Everything he has cooked for me has been very good. He’s actually – and don’t tell him I said this – a great cook.
The problem is that I love to cook. I love preparing all my different ingredients, toying with the recipes, and putting together something tasty (and sometimes even nice to look at) that I can then get the pleasure of sharing with my family and friends. This passion means that I might be a weeeeeeeeee bit controlling in the kitchen. So the reason why he only cooks every so often is mostly because, I rarely let him… unless of course he’s making his Thai Almond Chicken. It’s one of my favourite things he makes – the perfect combo of tasty chicken, crunchy, colourful veg, and a creamy coconut milk and almond butter sauce (almond butter makes every meal better, true fact).
Enjoy and kudos to the mister for sharing!
Thai Almond Chicken
Originally from Nutty Kitchen
What you’ll need:
2 x chicken breasts, cubed, or pork, thinly sliced, if you prefer (we always have it with chicken)
3 tablespoons smooth almond butter
1/2 cup coconut milk
Chilis, seeded and minced (to your liking, I don’t have much, if any, in mine)
1 teaspoon fish sauce
3 teaspoons sesame oil (you can also use olive oil if you’re keeping strict)
2 cups broccoli florets
2 red bell peppers sliced
1 1/2 tablespoons coconut oil
1/2 cup green onions, sliced finely
1 teaspoon ginger grated
And then sit back on the couch with a good book or quality tv show, glass of wine, and let your Significant Other get to work cooking for you…
Ermmmm… I mean, start preparing your sauce:
- Mix almond butter, fish sauce, chili, sesame oil, and coconut milk in a small bowl until smooth
Next work on your veg:
- In wok or large frying pan, add your broccoli and bell peppers with approx. 1/4 cup water and steam for about 5 minutes, until they just go tender (but NOT mushy) and vibrant in colour
Then comes the chicken:
- In a separate frying pan, melt coconut oil and sauté green onions and ginger until fragrant
- Add chicken and brown (but don’t cook completely).
- Once the chicken has been browned, add with the green onions and ginger to the steamed veggies in the wok. Add the almond sauce, mix it all up, cover and simmer for about 10 minutes on low until the sauce has thickened.
See, didn’t I tell you guys that almond butter makes every meal better?! Proven.