This yummy peanut butter chicken recipe will taste great with your favorite, organic vegetables. Roast some frozen ones in the oven while you fry these up.

Total Prep Time: 4.5 hours Makes: 3-4 servings

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!

INGREDIENTS:

Peanut Butter Chicken
1 egg or egg substitute
milk alternative
3 chicken breasts cut into strips
2-3 tablespoons of extra virgin coconut oil

Breading Mix
3/4 cup almond flour
1/2 cup quinoa flour
1 teaspoon pepper
1 1/2 teaspoon salt
1/2 teaspoon paprika
Dash of Simply Organic’s All Season’s Salt

Peanut Butter Sauce
1/3 cup xylitol
1-2 tablespoons water (depending on how oily your peanut butter is)
1/3 cup organic peanut butter, almond butter, or sun butter
pinch of cilantro

DIRECTIONS:

Mix egg and milk with a fork.

Place chicken strips in glass container and cover with egg and milk mixture (can dilute with water).

Put glass container in refrigerator for 2-10 hours

After chicken has thoroughly soaked, put all of the breading mix ingredients in a large ziploc bag.

Place soaked chicken in bag and shake the chicken, coating completely

Flatten contents and place in refrigerator for 2-10 hours.

After chicken strips have chilled, fry breaded chicken strips in coconut oil.

Meanwhile, in small saucepan dissolve xylitol in water over low to medium heat (be careful not to overheat). Stir constantly with a fork until xilitol crystals are dissolved completely and liquid is clear.

Turn off burner and add peanut butter along with optional cilantro. Stir until well blended.

Turn burner off for chicken in skillet.

Drizzle peanut butter sauce over chicken in skillet.

Flip chicken strips over and drizzle other side.

Let sit a few minutes. Serve on skewers for added fun.