This was one of my favorite Chinese dishes, until I became allergic to nuts, so I had to find an alternative. This can serve two as a main dish, or four as a starter.
- 2 chicken breasts
- 3 cups of chicken stock
- 1/3 cup of sunflower seed butter
- 1 cup of heavy cream
- 1 to 2 teaspoons of chili powder (depending on taste)
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
Now Let’s Cook
Cooking the Chicken
To cook the chicken I use my Mealthy MutiPot
Place chicken and chicken stock in the MultiPot, and press the poultry button.
Once cooked, leave to cool then chop into 1 inch pieces.
Carefully pour the chicken stock in to a jug or bowl, as you will need some of this to add to your sauce.
Making the Sauce
Heat the heavy cream until warm not boiling, add sunflower seed butter and whisk together.
Add 1/4 cup of chicken stock that the chicken was cooked in, a little at a time to the above while whisking.
Add salt, pepper, and chili powder. Mix well and simmer for 3 to 4 minutes, if the sauce is too thick add a little more chicken stock.
Add cooked chicken to the sauce and simmer until the chicken is warm.
Serve over rice, or over lettuce as shown for a lower carb option.
Tip: For added spice sprinkle some chopped chilies on top.
I hope you enjoy this dish, if so please click the like button or leave me a comment. Also please feel free to share with others using the social media buttons.