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The marinade for this almond butter chicken doubles as a dipping sauce, so you get lots of Thai-inspired flavor in every bite. Better yet, it can be made on Passover!
3/4 cup Gefen Almond Butter
1/2 cup water
1 tablespoon sriracha sauce (or see note, below)
4 tablespoons coconut aminos
1 teaspoon crushed ginger (or 1 cube Gefen Frozen Ginger)
1 tablespoon Heaven & Earth Lime Juice
1 tablespoon brown sugar
2 pounds chicken, cut into thick strips
In a bowl, mix together almond butter, water, sriracha, coconut aminos, ginger, lime juice, and brown sugar to form a smooth sauce.
Reserve three-quarters of a cup of sauce and set aside.
Marinate chicken in the remaining sauce for 30 minutes.
Set oven to broil. Grease a baking sheet.
Place chicken on the baking sheet and broil on high for four to five minutes per side.
Serve with the reserved sauce for dipping.
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