1 pound chicken, cubed (or organic tempeh, sliced)
1 teaspoon red curry sauce
1 teaspoon paprika
1 tablespoon grated fresh ginger
4 garlic cloves, minced
2 tablespoons plus 1 teaspoon low-sodium soy sauce or tamari
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons avocado oil
1 medium red onion, slivered
2 cups cauliflower florets, cut into smaller pieces
1 yellow bell pepper, cut into strips
1 cup snow peas
¼ cup low-sodium vegetable broth (or water)
1 teaspoon red pepper flakes
1 tablespoon sesame seeds, for garnish
Combine the chicken (or sliced tempeh) with the red curry sauce, paprika, ginger, garlic, 2 tablespoons of the tamari, vinegar, and sesame oil in a glass bowl. Marinate in the refrigerator for at least 30 minutes and up to 12 hours.
Preheat the oven to 350°F.
Place the marinated chicken (or tempeh) on a parchment-lined rimmed baking sheet. Drizzle the remaining marinade on top. Bake for 30 minutes.
After 30 minutes, remove the baking sheet from the oven (the marinade should have dried but not burned).
Meanwhile, heat a sauté pan over medium-high heat. Add the avocado oil and onion and sauté, stirring occasionally, for 2 minutes, until the onion softens. Add the cauliflower and sauté for another 2 minutes. Add the bell pepper, snow peas, remaining 1 teaspoon tamari, vegetable broth, and red pepper flakes.
Reduce the heat to medium, cover the pan, and simmer for another 4 to 5 minutes, until the vegetables are tender.
Remove from the heat and garnish with the sesame seeds.
MAKES 4 SERVINGS