Ingredients

• 2 tsp fresh, grated ginger
• 2 tsp crushed fresh garlic
• 4 tbsp Bragg’s liquid aminos
• 1/4 cup chopped scallions
• 1 cup water
• 1 tbsp dijon mustard
• 2 tsp hot sauce
• 1 cup almond or coconut milk, unsweetened
• 1/4 tsp pepper
• Pinch of salt
• 1 lb chicken breast
• 1/4 cup cilantro leaves
• 4 tbsp PB2 (powdered peanut butter)

Directions

1. Mix together ginger, garlic, liquid aminos, scallions, water, mustard, PB2, and hot sauce to make dipping sauce and set aside.
2. Place chicken breast, coconut milk, salt, pepper, and half of the dipping sauce in a bag. Shake to coat and let sit.
3. Marinate in the fridge for up to 6 hours.
4. Remove chicken from bag, shake off excess, and grill in a very hot pan or on the grill. Cook 5 minutes on each side.
5. Garnish with chopped cilantro.
6. Serve with the dipping sauce on the side. (Add red pepper in Phase 3).