SIBO Friendly Thai Swimming Rama Chicken with Peanut Sauce

Thai food typically has a lot of added sugar, which causes all sorts of problems for a person with SIBO (not to mention someone with diabetes). Thank goodness for SIBO-friendly coconut aminos—they add just the right touch of sweetness and umami without compromising the gut!

Serves 2

Ingredients:

1 10 ounce package fresh spinach leaves
1 large (or 2 smaller) boneless skinless chicken breast(s), sliced into 1/2” strips -OR- 1 can green jackfruit (not ripe jackfruit) separated into bite-size strands

Peanut Sauce:

2 teaspoons coconut oil
1⁄2 cup peanut butter
1 tablespoon fish sauce
1 tablespoon coconut aminos
1 teaspoon smoked paprika
1 cup SIBO-friendly* coconut milk
1 TBL coconut flour
1 TBL water
2 tablespoons lime juice

Garnish:

1⁄4 cup unsalted peanuts, coarsely chopped
1/4 cup fresh cilantro, chopped

Steam the spinach:

Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.

Bring water to a boil over high heat. Layer about 1/4 of the spinach in basket; cover and steam for 15 seconds. Quickly turn leaves over with tongs. Cover and steam an additional 15 seconds (or until leaves are bright green and barely wilted).

Remove spinach to a colander to drain. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.

Poach the chicken:

Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center.

If you are substituting jackfruit, use the same method described above until the jackfruit is warmed through.

Prepare the peanut sauce:

Heat oil in medium saucepan over medium heat. Add peanut butter, fish sauce, coconut aminos, and paprika; stir until smooth. Slowly stir in coconut milk until well blended and sauce is bubbling gently. (At this point, the sauce may be cooled, covered and refrigerated up to 2 days in advance).

When ready to serve, reduce heat to medium-low. Blend coconut flour and water in a small cup until smooth; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice thoroughly.

Assemble:

Drain chicken (or jackfruit) and stir into hot peanut sauce. Pour sauced chicken (or jackfruit) mixture over spinach. Top with chopped peanuts, fresh chopped cilantro, and serve.

*It’s not easy to find coconut milk without any guar gum thickener—which is prohibited in SIBO diets. Look for the bright lime green can “Natural Value Organic” brand.