Asian Chicken, Almond Butter and Pumpkin Sauce, Gluten-free, Dairy-free, Organic - Cuisine l’Angéliq

Ingredients

• 908 g (2 lb) boneless chicken breasts, cut into 1.5-inch (3 cm) cubes
• 30 ml (2 tbsp) olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, pressed or minced
• 22.5 ml (1 1/2 tbsp) fresh ginger, grated
• 80 g (1/3 cup) almond butter (creamy or crunchy)
• 80 g (1/3 cup) creamy pumpkin seed butter
• 250g (1 cup) canned coconut milk
• 125 g (1/2 cup) chicken broth / 65 g (1/4 cup) for slow cooker
• 30 ml (2 tbsp) Bragg sauce
• 15 ml (1 tbsp) toasted sesame oil
• 15 ml (1 tbsp) maple syrup
• 2 pinches crushed chili
• 70 g (1/2 cup) pumpkin seeds
• Green onions, chopped
• Fresh coriander, chopped
• 4 carrots, peeled and thinly sliced into bevels
• 2 to 3 garlic cloves, pressed or minced
• 1 yellow pepper and 1 red pepper, cut into strips
• About 150g snow peas
• 2 pinches cayenne pepper
• Salt, to taste