1/4 cup chicken broth or water
3 tbsp rice vinegar
3 tbsp crunchy peanut butter
2 tbsp honey
2 tbsp lime juice
1/2 lb cooked chicken breast
2 tbsp coconut aminos
6 green onions, thinly sliced (white and green parts separated)
4 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger
1 tsp chili sauce
2 tbsp olive oil
1 egg, lightly beaten
3 cups bean sprouts
Unsalted peanuts, toasted and chopped (optional)
Lime wedges (optional)
1. In a bowl, combine all the ingredients. Set aside.
2. In another bowl, combine the chicken with the coconut aminos. Refrigerate.
4. In a wok or large skillet over medium high heat, soften the white parts of the onions, the garlic and ginger with the chili sauce in the oil.
5. Add the peanut sauce, egg, chicken mixture.
Adjust the seasoning. Add chicken broth, if needed. Sprinkle or mix with the bean sprouts, the green parts of the onions and peanuts. Serve with lime wedges, if desired
Source Adaptation: http://bit.ly/2ruihfe