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Thai Chicken Zucchini Noodles With Spicy Peanut Sauce

Serves 2-4 people.

Ingredients
  • 2 tablespoons of olive oil or coconut oil
  • 1/2kg chicken tenders, diced
  • 2 zucchini, sliced into long thin strips with a vegetable peeler
  • 1 large carrot, sliced into long thin strips with a vegetable peeler
  • 1 red pepper, diced
  • ⅓ cup of bean sprouts or edamame
  • ¼ cup of fresh cilantro, diced
  • ¼ cup of green onions, diced
  • sesame seeds (for garnish)
Spicy Peanut Sauce:
  • 1 garlic clove, minced
  • 4 tablespoons of peanut butter (no added salt or sugar)
  • Juice of 1 lime
  • 2 tbsp Tamari soy sauce or 3 tbsp low-sodium soy sauce
  • 2 tablespoons of fresh cilantro, diced
  • ½ teaspoon of ground ginger
  • ¼ teaspoon of red pepper flakes
  1. In a small bowl, whisk together garlic, peanut butter, tamari soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside.
  2. Heat a large skillet to medium high heat. Add olive or coconut oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
  3. In the same large skillet over medium high heat, add 2 tablespoons of coconut oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.
  4. Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts or edamame, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
Serve and garnish with sesame seeds.
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