For the chicken:
- 2 chicken breasts
- salt and pepper, to taste
- 1 tbsp. avocado oil (or oil of choice)
For the spicy almond sauce:
- 3 tbsp. Creamy Almond Butter (or nut butter of your choice)
- 1/4 cup full fat, unsweetened Coconut Milk (I use Thai Kitchen's)
- 1 tbsp. coconut aminos
- 1 clove garlic
- 1 tbsp. Red Boat Fish Sauce
- 1 tsp. red curry paste (I like Mae Ploy)
For the bowl:
- 1 large daikon, peeled and spiralized on the smallest setting
- 2 radishes, sliced thin
- 1 small jalapeno, sliced very thin
- 1 carrot, peeled and cut into small sticks (your just use the storebought matchsticks)
- 1/4 red onion, sliced very thin
- 1 avocado, sliced
- handful of fresh mint
- handful of fresh cilantro
- handful of fresh basil or thai basil
- Place chicken breasts on a cutting board and cover with a large sheet of parchment paper. Using a meat mallet or the back of a skillet, pound chicken until it is about 1/4 inch even thickness.
- Season both sides of the meat with salt and pepper, to taste.
- Heat 2 tbsp. oil over medium high heat in a large skillet, sear chicken on both sides until it is nice and brown and cooked through, about 4 minutes per side. Set aside to let cool for 5 minutes before slicing.
- Meanwhile, In a blender or food processor, combine the ingredients for the "spicy almond" sauce. (but be sure you stir or shake the coconut milk in the can well before you pour it, so that it is no longer separated). blend until smooth and combined. Set aside.
- Now, time to assembly your bowl: in four separate bowls, divide daikon to fill bottom of the bowl. Top with sliced chicken, avocado, radishes, onion, carrots, jalapeno, and fresh herbs.
- Drizzle with "peanut" sauce. Serve and enjoy!
by Alex Snodgrass