Peanut Butter Chicken & Celery

Start by thinly slicing your celery and onions, then set aside.

Make your peanut aminos sauce. Add peanut butter, maple syrup and ground ginger to a small bowl and mix. Then add coco aminos, mix and set aside. Adding the aminos last makes for a better blend.

Rinse and trim chicken thighs. Trim any fat then cut each thigh in half. It cooks faster this way. Lightly salt and pepper both sides of your chicken.

Use 2 large frying pans. Warm 1 tablespoon of extra light olive oil and 1 teaspoon of sesame oil in each pan over medium high heat.

Once oil is hot, add the chicken to your pans. Divide evenly amongst the 2 pans for even cooking. The chicken should sizzle once placed. Fry on medium high heat for 2 minutes. Use a spatula to flip chicken then press down on each piece. Cook for another 2 minutes. Repeat this process until your chicken is nice and crispy, about 10-12 minutes.

Remove chicken from pans and slice into bite size pieces. Set aside.

Use both of your chicken pans to cook celery and onions. Do not clean as the leftover oil and chicken bits will add flavor to veggies. Make sure pans are still hot over medium high heat.

Add sliced celery to one pan. Add sliced onion to the other. Drizzle olive oil over veggies if the pans are too dry. Cook for 10 minutes stirring often.

During the last minute of cooking celery, drizzle a few tablespoons of peanut aminos sauce over it. Finish cooking to caramelize.

During the last minute add 2 teaspoons of minced garlic to your onion pan. Stir and finish cooking until caramelized.

Add cooked celery and onions to a large bowl and set aside.

Return your sliced chicken back to one of the pans on low heat. Pour remaining peanut aminos sauce over chicken, mixing to coat.

Allow the sauce to warm and meld to chicken for about 5 minutes. Keep heat low to prevent burn.

Add your coated chicken to your veggie bowl and stir.

 Enjoy as is or over a grain of your choice.