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Export 6 ingredients for grocery delivery
Step 1
Slice the chicken breasts into smaller tenders. Season with salt and pepper. Put a pot of water on to boil.
Step 2
Heat a griddle pan greased with ghee or a non-stick frying pan. Lay the chicken tenders on the pan and cook for about five minutes on either side.
Step 3
While they cook, mix the almond butter, coconut aminos and Sriracha together in a small bowl or jug and then add water, a little at a time, until you get a nice smooth consistency.
Step 4
Meanwhile, cook the broccolini. Place the broccolini in a steamer basket over the boiling water and cook until just tender.
Step 5
Drizzle about a third of the sauce over the chicken tenders and toss to coat. Retain the rest of the sauce to serve, heating it gently if desired.
Step 6
Serve the chicken with more sauce and the steamed broccolini on the side.
Step 7
Serve warm. To store, refrigerate for up to 4 days.
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