Thai Peanut Chicken Bowl

Ingredients

• 1.5 lbs chicken breast
• 3 cups shredded purple cabbage
• 2 carrots, julienned
• 1/3 cup natural peanut butter
• 3 tbsp tamari
• 2 tbsp rice vinegar
• 1 tbsp allulose
• 1/4 cup hot water
• 1 tsp grated fresh ginger

Method

1. 1

   Season chicken with salt and pepper, grill or pan-sear 6-7 minutes per side until cooked through, then slice.

2. 2

   Whisk peanut butter, tamari, rice vinegar, allulose, and ginger together until combined.

3. 3

   Add the hot water a tablespoon at a time, whisking constantly, until the sauce reaches a pourable consistency — hot water loosens the peanut butter's fat smoothly, while cold water tends to make it seize and separate.

4. 4

   Toss cabbage and carrots in a bowl.

5. 5

   Top with sliced chicken and drizzle generously with peanut sauce.