SIBO Friendly Asian chicken
with peanut sauce

A super savory break from bland basics. Ginger and curry are warming spices and great for digestion. Coconut milk and peanut butter provide a creamy base using only healthy fats. And the veggies provide a nice contrast to the richness of of the sauce.

INGREDIENTS

• 2 lbs. organic, boneless, skinless chicken thighs, cut into bite-size pieces

• 1 red pepper, cut into bite-size pieces

• 3 medium carrots, peeled and sliced

• 1 bunch scallions, chopped (green ends only)

• ½ cup chicken broth

• 1 can whole fat coconut milk

• 3 tablespoons creamy peanut butter (with no sugar added – read the label)

• 2 tablespoons tamari (gluten-free soy sauce)

• 1 teaspoon each: ground cumin and coriander

• ½ teaspoon red pepper flakes (eliminate if you don’t like spice, but it adds a special dimension)

• Grated peel of one lime (use a micro-planer, it’s easiest)

• 1 tablespoon grated ginger (use it again!)

• Juice of ½ lime

• Chopped cilantro and peanuts for garnish

DIRECTIONS

1. Put chicken and all veggies into crockpot.

2. Mix all remaining ingredients (except cilantro) in a small bowl and pour over chicken and veggies.

3. Cook for four hours on low. Don’t overcook! Chicken without bones cooks quickly and gets dried out even more quickly.

4. Serve over sautéed boy choy or ½ cup white rice.

5. Garnish with chopped cilantro or parsley, and peanuts.