Asian inspired dinner on a hot night! Too hot to grill outside tonight and I wanted to keep the kitchen relatively cool.
1 whole roasting chicken
½ cup coconut aminos, divided (I use Coconut Secret; https://www.coconutsecret.com/aminos2.html )
3 Tbs freshly grated ginger, divided
2 Tbs sesame oil, divided
1 tsp arrowroot powder
1 tsp minced garlic
1 zucchini squash, chopped
1 summer squash, chopped
Orange & green pepper, seeded and chopped
¼ cup unsweetened natural peanut butter (I use Whole Foods, 365 Everyday Value Brand; http://www.wholefoodsmarket.com/about-our-products/product-lines/365-everyday-value)
¼ cup tahini
1/8-1/4 cup coconut milk (I use Whole Foods, 365 Everyday Value Brand; http://www.wholefoodsmarket.com/about-our-products/product-lines/365-everyday-value)
1 Tbs brown rice vinegar
¾ cup water, divided
1 tsp honey
Large Romaine leaves
I cooked a whole chicken in the crockpot all day on low heat. Simply place the chicken in the crock pot and season with salt, pepper, garlic and herbs of choice (I used fresh parsley, Rosemary, oregano, lemon verbena and stuffed a lemon in the cavity).
Directions for chicken:
Start cooking the chicken early in the morning and it'll be should be cooked by dinner time (probably 6-8 hours on low). Once it's cooked remove chicken from the crockpot, allow to cool and "pull" chicken with a fork to shred the meat, being careful that no bones have snuck in. Toss with a drizzle of coconut aminos and freshly grated ginger. Set aside and prepare vegetables.
Directions for steamed vegetables:
Quickly steam freshly chopped zucchini, summer squash and orange and green pepper by placing in a large frying pan or wok with 1/2 cup of water. Cook over medium high heat and cover for about 5 minutes or until tender. Combine 1/4 cup coconut aminos, 1Tbs sesame oil, 1tsp arrowroot, 1Tbs freshly grated ginger and 1tsp minced garlic. Pour over steamed vegetables and gently toss. The sauce will quickly thicken.
Directions for peanut sauce:
To make peanut sauce combine 1/4 cup peanut butter, 1/4 cup tahini, 1/8-1/4 cup coconut milk (start with 1/8 and add more once blended for a thinner consistency), 1 Tbs coconut aminos, 1Tbs sesame oil, 1Tbs brown rice vinegar, 1Tbs freshly grated ginger, 1/4 cup water, 1 tsp of honey and mix with a hand blender until smooth.
Arrange shredded chicken on large romaine leaves and drizzle with peanut sauce. Serve with the steamed vegetables. Delicious and easy meal that'll keep your kitchen cool!
This recipe is gluten-free, dairy-free, soy-free, grain-free
Originally posted on my Facebook page on 8/10/17