Kathy Smart
North America's Gluten-Free Expert, Best-Selling Author Dr.Oz Guest, & Founder of Live the Smart Way


For chicken marinade:

  • 2 teaspoons curry powder 
  • 4 tablespoons Braggs All Purpose Seasoning 
  • 4 tablespoons lemon juice 
  • 2 tablespoons honey 
  • 2 garlic cloves - crushed 
  • 1⁄2 teaspoon cayenne pepper 
  • 2 4-ounce chicken breasts cut in one inch cubes 
  • 1 Spanish onion, sliced thin 

  • For peanut sauce: 
  • 3 tablespoons of natural peanut butter 
  • 2 tablespoons of honey 
  • 2 tablespoons of Bragg’s amino acids (formerly referred to as soy sauce) 
  • 4 tablespoons of coconut milk
  • Directions: 
  • Prepare marinade: whisk all ingredients in a bowl, add chicken marinade in fridge overnight. 
  • Prepare peanut sauce: whisk all ingredients in a bowl, reserve. 
  • Serve chicken with marinade over brown rice and cover with the above peanut sauce. Remove the chicken from the marinade, reserve marinade. Sauté chicken pieces.
  • In a pan until brown; add onions and sauté until onions are beginning
    to soften. Add reserved marinade, reduce heat to simmer and cook until chicken is done.
  • Pour over prepared brown rice and top with peanut sauce. 

* Dairy Free
* High in Protein * Diabetic Friendly

Amount Per Serving