Whole30 "Peanut" Chicken Bowls (Paleo)

1 ½ pounds boneless, skinless chicken thighs cut into bite-sized chunks

subheading: For the "Peanut" Sauce:

⅓ cup creamy almond butter see Notes

1 teaspoon sesame oil

⅔ cup full-fat coconut milk stirred well

1 tablespoon fresh lime juice approximately 2 limes' worth

5 tablespoons coconut aminos ¼ cup 1 tablespoon

½ teaspoon ground ginger

2 cloves garlic minced

1 tablespoon fish sauce or ½ teaspoon salt; see Notes

1 pinch cayenne pepper or crushed red pepper flakes

subheading: For the Cucumber Salad:

1 medium cucumber sliced down the middle, then cut into ½" half moon shapes

¼ to ½ of one jalapeño pepper or chili pepper of choice, sliced thin; optional

2 tablespoons rice vinegar

1 teaspoon sesame oil

2 tablespoons coconut aminos

1 tablespoon fish sauce or ½ teaspoon salt; see Notes

1 pinch crushed red pepper flakes

subheading: For the Coconut "Rice":

2 12-ounce bags frozen cauliflower rice 24 ounces; thawed

3 to 4 tablespoons coconut milk

½ teaspoon salt

subheading: For Garnish (Optional):

chopped cilantro

chopped almonds

subheading: Equipment:

2 medium bowls

Airtight container

Large bowl

Tongs

Large skillet

Broiler or grill

Baking sheet

Directions at 40aprons.com

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