- 1 pound organic chicken tenders (sub for turkey tenderloins)
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 tablespoon coconut oil
- 1/2 red onion, chopped
- optional - 1 dried red Thai chili pepper, chopped
- 1 cup organic chicken stock*
- juice of 1 large lime
- 1/2 teaspoon red chili flakes
- 1/2 cup full fat coconut milk (sub for coconut cream)
- 1 teaspoon turmeric powder
- optional - 1 tablespoon arrow root starch + 1 tablespoon water, mixed
- large non-stick skillet or Instant Pot
- small mixing bowl
- Sprinkle each side of the tenders with salt and pepper.
- Melt the coconut oil in a large skillet over a medium high heat. Add the tenders and cook each side for 5-7 minutes or until browned on each side. Remove the tenders from a skillet and set aside on a plate. The tenders need to be fully cooked yet because you’ll be returning it to the heat shortly.
- Add the chopped onion and Thai chili pepper (optional) to the same skillet and sauté for a few minutes to soften. Add the chicken stock, lime juice, and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down.
- Add the coconut milk and the turmeric and bring to simmer again for another 5 minutes. Add the arrowroot liquid at this time – optional. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens, reduce it back down to a simmer.
- Add the tenders back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
Instant Pot Directions:
- Press the sauté button on the IP and add the coconut oil. When the oil is simmering add the red onions and Thai chili pepper (optional). Cook for about 3 minutes to soften.
- Add the chicken stock, lime juice, red pepper flakes, coconut milk and turmeric. Give the sauce a taste and season with salt and pepper accordingly. Stir and let simmer for a minute or so. Then nestle in the tenders.
- Secure the lid on the IP and make sure the dial on top is set to ‘sealing’. Cook on high pressure for 8 minutes. (Press ‘Manual’ or ‘Pressure Cook’ to set the timer.) After the time is up the IP will automatically switch to ‘keep warm’. Let it keep warm for 10 minutes, allowing it to depressurize on it’s own before releasing the steam valve. This will lock in the flavor.
- Remove the lid carefully and transfer the tenders to a cutting board or a plate (leave sauce in the pot). Option to cut the tenders into small pieces.
- Press the ‘Sauté’ button again. With the lid off, bring the sauce to a boil and add the arrowroot liquid to help thicken. Once it begins to thicken, turn off the heat and add the tenders back to the pot. Give the sauce another taste and make your adjustments as needed – more lime, salt, pepper, etc.
Rest Day: Serve with cauliflower rice with the sauce spooned over the top.
Training Day: Serve with a small roasted sweet potato or 1 fist of organic jasmine rice.
- Coconut milk – Go for the full-fat and organic version in the can! Coconut milk (similar to almond milk) from a carton will leave you with an extremely runny sauce.
- Dried red thai chili pepper can be found in the “ethnic” or Thai isle of your local supermarket. If you can’t find them or if you want something with less heat, swap for a jalapeño pepper or omit completely.
Approximately 265 calories per serving (includes 1 heaping cup of cauliflower rice)
~ 1 palm protein, 3 thumbs fat
Calories may vary depending on brands of ingredients, substitutions and serving size.
Approved for Paleo, Ketogenic, Gluten Free & Dairy Free Lifestyles