Asian Chicken, Almond Butter and Pumpkin Sauce Recipe Gluten-free, dairy-free (casein-free) and hypotoxic




  • 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 (2tbsp) Bragg sauce
  • 15 ml (1 tbsp) toasted sesame oil
  • 15 ml (1 tbsp) maple syrup
  • 2 pinches crushed chili

On the side:

  • Rice vermicelli
  • 70 g (1/2 cup) pumpkin seeds
  • Green onions, chopped
  • Fresh coriander, chopped

Vegetable stir-fry:

  • 30 ml (2 tbsp) olive oil
  • 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



  1. Place chicken cubes in the slow cooker or in a baking dish.
  2. In a large skillet, heat oil. Sauté onion and garlic over medium-low heat for 5 minutes, stirring frequently.
  3. Add ginger and fry for an additional 2 minutes, stirring continuously.
  4. Add almond and pumpkin butter, coconut milk, chicken broth, Bragg sauce, sesame oil, maple syrup and crushed chili.
  5. Mix well with a whisk and heat, without boiling. When the sauce is hot, pour it over the chicken and mix.
  6. Slow cooker: Cover and cook at low temperature for 3 to 4 hours or until chicken is cooked. Stir 2 to 3 times during cooking. Cooking time may vary slightly from one slow cooker to another.
    Oven: Cover and bake on the centre rack of the preheated oven at 300°F (150°C) for about 1 hour and 45 minutes or until the chicken is cooked.

On the side:

  1. Cook the rice vermicelli according to the package’s instructions.
  2. Dry toast pumpkin seeds. Set aside.

Vegetable stir-fry:

  1. In a large skillet, heat oil. Covered, cook carrots over medium-low heat for 5 minutes.
  2. Add garlic, peppers and snow peas. Continue cooking covered for about 5 minutes. Remove the lid, add the cayenne pepper, salt to taste and fry uncovered for a few more minutes, stirring frequently, until the vegetables are cooked but still crisp.

For the service:

  1. Divide the rice vermicelli on each plate (or bowl).
  2. Add the vegetable stir-fry and then the chicken.
  3. Garnish with pumpkin seeds, coriander and green onion to taste.


Recipe Asian Chicken, Almond Butter and Pumpkin Sauce

This chicken in sauce is as easily made in the slow cooker as in a conventional oven. Just add the vermicelli and a vegetable stir-fry, ready in minutes!


* If you are following the hypotoxic diet, it is important to use raw almond butter to be in accordance with the diet.