This is one of those recipes that I repeat A LOT!!  In it’s most basic form, I posted it here, but I mix it up all the time with what I add to it.  The sauce is just so good!!  And SO EASY!
Ingredients

For Sauce

• 1/2 cup Almond Butter (use Sun Butter for Nut free or any nut butter if you don’t have any dietary restrictions!)
• 1/2 Cup Coconut Milk (I used Light, but full fat would be amazing too!)
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon grated fresh ginger (I cheat and use this)
• 1 Cup Water

For the rest of the dish…

• 2-3 bags of Healthy Noodles (or can use any noodle, quinoa, or skip it!)
• 4-6 Chicken Breasts.  Depends on how many people you have and how soupy you want it.  I use 6 and grill them on our grill.  Less clean up and the flavor is so good!
• 2 Tablespoons of Olive Oil
• Salt and Pepper to taste
• 1 head of Broccoli
• 1/2 of each of a yellow, red, and orange pepper
• 1 small onion diced

Directions

• Marinate chicken breasts in olive oil, salt, and pepper and cook on BBQ 8-10 minutes each side (depending on size) or cube the chicken breasts and cook in a large pan with a little olive oil, salt, and pepper.
• While Chicken is cooking outside, chop all your veggies.
• Add a couple Tablespoons of olive oil (I add garlic too!) and cook onions til soft (5-8 minutes)
• Add in broccoli and peppers and cover to steam cook for 2 minutes.  Just THIS is delicious, so you could stop right here 🙂
• In a blender, combine 1 cup water with the whatever nut butter you choose, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.
• Rinse out the noodles with water (that’s IT!!  NO COOKING THEM!!)
• Add the sauce and noodles to the pan, stir, and let sit for 2 minutes to soak in all the flavor of the sauce.  Again…you could stop here if you wanted to keep it vegetarian.  SO yummy!
• Once Chicken is cooked, dice and add on top.  I added Sriracha to mine for a little kick, and it was SO good!!  Enjoy!