Thai Chicken Peanut Zoodles

Thai Chicken Peanut Zoodles

Nov 9th 2020

Our 2 week Healthy Holiday Challenge is underway and it's not too late to join us! Here's a quick and easy dinner option from week 1: 

Thai Chicken Peanut Zoodles 

Serves 4 

For the peanut sauce: 

1 teaspoon sesame oil 

1 teaspoon fresh grated ginger 

1 teaspoon minced garlic, minced 

¼ cup creamy peanut butter 

2 Tablespoons coconut aminos 

½ lime, juiced 

2 Tablespoons honey 

1½ Tablespoons unseasoned rice vinegar 

1 teaspoon Sriracha 

For the zoodle mixture: 

2 Tablespoons coconut oil 

1 teaspoon garlic, minced 

1 teaspoon fresh ginger, grated 

1 cup carrots, shredded 

1 cup purple cabbage, thinly sliced 

1 large red bell pepper, thinly sliced 

3 large zucchini, spiralized into noodles 

2 large chicken breasts, cooked and shredded (about 2–3 cups) (Vegetarian: substitute chicken with 2 Hillary’s veggie patties or Dr. Praegers patties (with no-soy added)) 

Toppings: chopped peanuts, cilantro, basil, green onion, red pepper flakes, sesame seeds 

For the sauce, combine sesame oil, garlic and ginger in a small saucepan over low heat for 30 seconds. Add in the remaining ingredients, whisking constantly until the peanut butter has melted and everything is combined. Remove from the heat and set aside.

Next, heat coconut oil over medium heat in a large sauté pan, then add the garlic and ginger. Add the carrots, cabbage and pepper slices. Cook for about 5 minutes until the vegetables are tender. Once tender, add the zucchini noodles and shredded chicken to the pan (or veggie patties if cooking the vegetarian option). Cook and stir for about 3 minutes until the zucchini is a little softer and the chicken is warm. 

Turn off the stove and remove from heat. Stir in the peanut sauce and toss until fully incorporated. Top with chopped peanuts, cilantro, basil, green onion, red pepper flakes and sesame seeds.