Thai Chicken with Zucchini Noodles
Paleo, Gluten Free
Yield: 2-4 servings
Ingredients:
- 2 TBSP + 2 TBSP grape seed oil
- 1 lb. chicken
- 2 zucchini, inspiralized
- 1 large carrot, inspiralized
- 1 red pepper, julienned
- ⅓ cup bean sprouts
- ¼ cup fresh cilantro, diced
- ¼ cup green onions, diced
- sesame seeds (for garnish)
Spicy Peanut Sauce:
- 1 garlic clove, minced
- 4 TBSP peanut butter
- juice 1 lime
- 3 TBSP coconut aminos or 2 TBSP tamari sauce
- 2 TBSP fresh cilantro, diced
- ½ teaspoon ground ginger
- ¼ teaspoon 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.
- Saute chicken in frying pan in oil for 3-4 minutes each side. Remove from heat. Cool and dice.
- In the same frying pan, add 2 TBSP of oil and fry zucchini noodles and carrot noodles for 2 minutes.
- Serve noodles in bowl with chicken, red pepper, bean sprouts, cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
- Serve and garnish with sesame seeds.
Nutrition Information
Serving size: 1 cup Calories: 363 Carbohydrates: 18g Sugar: 7g Sodium: 637mg Protein: 31g Cholesterol: 20g