Bacon Almond Chicken Stir Fry

14

by 365daysofbacon

This is probably one of my favorite recipes of all time.

It’s like a thick, creamy, nutty, chicken curry sprinkled with crunchy bacon. So satisfying in my belly.  :)

The direct quote from ManBacon (who’s also a fan of it):

“It sticks to your ribs”

That it does, ManBacon. That. it. does.  :)

Bacon Almond Chicken Stir Fry

INGREDIENTS

• bacon, cooked and crumbled
• bacon grease

• chicken, cooked

• 2 bags shredded cabbage

• 6 tbsp nut butter – I used almond butter
• 3 tbsp hot water

• 3 tbsp coconut milk
• 3 tbsp tamari soy sauce
• juice from 1/4 small lime
• 1/2 tsp fresh minced garlic
• 1 tsp red pepper

(optional ingredients) 

• sweetener – I used 1 tbsp Swerve
• chopped green onions, for garnish
• white onion, chopped
• Celtic sea salt

INSTRUCTIONS

1. Fry bacon, rest on paper towels in fridge.
2. Cut raw chicken into cubes and place single-layer in glass baking pan(s). (Or cook the chicken and shred it after.)
3. If desired, drizzle chicken with melted bacon grease and top with white onion. Bake @ 350 for 15 minutes, stirring after 10 minutes.
4. Meanwhile, melt 3-4 tbsp bacon grease to liquid in large frying pan over medium-low heat.
5. Dump both bags of cabbage into frying pan (Note: it will cook down). Wilt the cabbage until soft, 5-10 minutes, stirring so doesn’t burn. Set aside.
6. Stir together nut butter and hot water. Add in tamari soy sauce, coconut milk, lime, red pepper, garlic, and sweetener.
7. Stir chicken and nut butter mixture into cabbage over low heat, just until warm.
8. Serve garnished with crumbled bacon and green onions.

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