Ingredients

• 0.25 cups almond butter
• 0.25 cups coconut milk
• 0.25 cups chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 0.5 teaspoons white pepper
• 1.5 teaspoons riracha
• 1.25 pounds skinless , boneless chicken thighs, cut into 1-inch pieces
• salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 1 red bell pepper
• 2 shallots
• 1 zucchini
• 3 garlics cloves
• 0.25 cups chopped fresh cilantro , or to taste
• 2 tablespoons sliced almonds
• 1 lime , optional

Instructions

1. 1 Combine almond butter, coconut milk, chicken broth, rice vinegar, lime juice, soy sauce, black pepper, white pepper, and Sriracha in a bowl and stir to blend. Set sauce aside.
2. 2 Pat chicken pieces dry with paper towels, and season lightly with salt and pepper.
3. 3 Heat vegetable oil in a large, nonstick skillet over medium-high heat. Cook chicken in the hot oil until browned and cooked through, 6 to 8 minutes. Remove chicken to a plate and keep warm.
4. 4 In the same skillet, add red bell pepper slices and shallots. Cook and stir continuously, about 3 minutes. Add zucchini strips and cook, stirring, about 1 minute. Add garlic; cook and stir until garlic is fragrant, about 30 seconds.
5. 5 Return chicken to the skillet, add sauce, and stir to combine chicken with the other ingredients. Simmer 2 to 3 minutes.
6. 6 Sprinkle with fresh chopped cilantro and sliced almonds. Serve with lime wedges.

Nutrition per serving