Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

• Gluten free

• Meat

  • 1 lb Chicken, tenders

• Produce

  • 1/3 cup Bean sprouts
  • 1 Carrot, large
  • 3/8 cup Coriander, fresh
  • 1 Garlic clove
  • 1/2 tsp Ginger, ground
  • 1/4 cup Green onions
  • 1 Lime, Juice of
  • 2 Zucchini

• Condiments

  • 4 tbsp Peanut butter

• Baking & Spices

  • 1 Red pepper
  • 1/4 tsp Red pepper flakes
  • 1 Sesame seeds

• Oils & Vinegars

  • 4 tbsp Grapeseed oil

• Nuts & Seeds

  • 3 tbsp Coconut aminos

Found on joyfulhealthyeats.com

Description

Ingredients

• 2 tablespoons of grape seed oil
• 1 lb. of chicken tenders, diced
• 2 tablespoons of grape seed oil
• 2 zucchini, inspiralized
• 1 large carrot, inspiralized
• 1 red pepper, julienned
• ⅓ cup of bean sprouts
• ¼ cup of fresh cilantro, diced
• ¼ cup of green onions, diced
• sesame seeds (for garnish)
• 1 garlic clove, minced
• 4 tablespoons of peanut butter
• juice of 1 lime
• 3 tablespoons of coconut aminos (or tamari sauce)
• 2 tablespoons of fresh cilantro, diced
• ½ teaspoon of ground ginger
• ¼ teaspoon of red pepper flakes

Directions

• In a small bowl, whisk together garlic, peanut butter, coconut aminos, lime juice, ground ginger, and red pepper flakes. Set aside.
• Heat a large skillet to medium high heat. Add grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
• In the same large skillet over medium high heat, add 2 tablespoons of grape seed oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.
• Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
• Serve and garnish with sesame seeds.

Nutrition