Thai Peanut Chicken Zoodle Bowl

• Gluten free

• Meat

  • 3 Chicken breasts

• Produce

  • 2 cups Cabbage
  • 1 cup Carrots
  • 5 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 8 Green onions
  • 4 Zucchini, medium-sized

• Condiments

  • 1/4 cup Honey
  • 1/4 cup Peanut butter, creamy
  • 1/4 cup Soy sauce
  • 1 tsp Sriracha sauce

• Oils & Vinegars

  • 4 tbsp Oriental sesame oil
  • 3 tbsp Rice vinegar, unseasoned

Found on almostsupermom.com

Description

Ingredients

• 4 medium sized zucchini
• 4 tablespoons oriental sesame oil, divided use
• 1 cup shredded carrots
• 2 cups shredded cabbage,
• 3 chopped chicken breasts
• 8 green onions, chopped
• 5 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• ¼ cup honey
• ¼ cup creamy peanut butter
• ¼ cup soy sauce
• 3 tablespoons unseasoned rice vinegar
• 1 tsp sriracha sauce

Directions

• In a medium bowl, whisk together the soy sauce, ginger, garlic, 2 tablespoons of the sesame oil and rice vinegar.
• Put sauce and chicken into a large freezer bag and let marinate in the fridge for at least 30 minutes, overnight is better though.
• When you are ready to cook the meal spiralize the zucchini.
• Place zoodles in a colander and salt liberally (dont skip this step or youll get a sticky soggy mess) let sit for 20 minutes then soak up extra moisture with a paper towel.
• While zoodles are sitting heat 1 tablespoon sesame oil in a skillet or pan over high heat and remove chicken from marinade.
• Add chicken and remaining sesame oil to the skillet and saute until no longer pink.
• Add the green onions, carrots, cabbage and zucchini noodles.
• Saute over medium heat for 5 minutes.
• Add in the honey, peanut butter and Sriracha.
• Stir all the ingredients together and cook for an additional 3-5 minutes
• Serve warm. Store leftovers in an airtight container for up to 7 days.