Mexican chipotle “chickin” with almond cream sauce

(Using Beyond Meat “chicken free strips” products)


1 – 12oz. package of Beyond Meat “chicken free strips” (any flavor)

½ – tsp. ea. – Spice blend of garlic powder, onion powder, chili powder, cumin, and sea salt

1 – Tbsp. olive or canola oil


2 cups – almond milk

½ cup green peas (fresh or frozen-thawed)

1 heaping Tbsp. – arrowroot/cornstarch or other thickener dissolved in ¼ cup of water.

Sea salt and pepper to taste (cayenne pepper optional)

½ cup Slivered almonds divided in half


Defrost the “chicken” and tear the strips into thinner slices using your washed hands. You’ll see how the strips are pressed together and have small seams to pull apart easier.

Combine the spice blend together and sprinkle over the chicken pieces and toss well till they are all coated.

In a skillet, heat the oil and add the chicken just long enough to brown, stirring regularly. Add half of the almonds and continue to cook till lightly browned. Remove from heat.

In a separate pot, heat the almond milk on a medium heat adding the peas until it begins to boil. Add the other half of the almonds and the arrowroot/cornstarch mixture and stir till the sauce thickens. Remove from heat, and season with sea salt and pepper to taste.

Pour the sauce over the “chicken” and serve.


Serves 4-6 people

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