1 tablespoon olive oil
1 lb. chicken breast, diced into 1″ pieces
2 tablespoons red curry paste
2 tablespoon rice vinegar
fresh cracked pepper
quick pickled veggies
creamy vegan peanut sauce
fresh chopped cilantro
1 Add chicken, curry paste, and a large pinch of salt and pepper to a medium sized bowl. Stir until chicken is well coated.
2 Let marinate in the fridge for 30 minutes.
3 Heat oil in a large saute pan over medium-high heat.
4 Add chicken and cook for about 2-3 minutely on all sides or until a dark golden brown crust forms on the outside of the chicken.
5 Remove chicken. Turn heat to medium low.
6 Pour in rice vinegar and deglaze the bottom of the pan, scraping all the yummy bits off the bottom of the pan.
7 Add chicken back in stir until well coated in the sauce.
8 Serve with rice and pickled veggies and drizzle with creamy peanut sauce.
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