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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | Lime juice | 1 | cloves | garlic minced | 1/2 | teaspoon | Red pepper, flakes | 1/4 | teaspoon | ginger, ground | 1/2 | teaspoon | rice vinegar | 4 | tablespoons | sunflower seed butter | 1/4 | cup | coconut milk, canned | 2 | large | egg | 3 | teaspoons | coconut oil | 1/2 | cup, sliced | sliced very thinly | 1 | cup, chopped | sugar snap peas | 1/2 | pound, raw | Chicken thighs, meat only |
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Steps
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Sequence
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Step
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| | 1 | Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife. | | 2 | Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes. | | 3 | Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in. |
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