This is a thai peanut sauce inspired dish.
I wanted to make something different, simple, but full of flavor.
This can be a one pot dish or for better presentation you can cook your veggies separately. I did half in the pot half separate.
1 canned coconut milk
1 cans worth of coconut milk (from carton like so delicious)
1 cup peanut butter
¼ cup coconut flour for thick sauce
2 chicken breasts
4 small or 3 medium zucchini
5 mushrooms (baby portabella)
2 tbsp minced garlic
1 tsp salt
2 tbsp crushed chili
chop your onion, zucchini, mushrooms, garlic
cut your chicken in to strips
Use a large deep pan.
Put your coconut milk in the pan you can do two cans (Mine is Thia Kitchen) of the coconut milk if you like really rich. Or you can half it with a carton version(Mine is So Delicious).
With your peanut butter (mine is natural, no salt added)
Add in your chopped onion
Stir coconut milk peanut butter onion mix until it start simmering
Once its simmering add in your chicken, zucchini, coconut flour.
Add in your spices and mushrooms
Or place your zucchini and mushrooms in a separate pan with some oil and cook away.
Eat in lettuce leafs with or without rice or potatoes.