Wednesday, March 15, 2017

Thai Peanut Chicken...

Any of y'all LOOOOOVE Asian inspired dishes?  ME! ME! ME!!!!!  This dish definitely hit the Asian spot for me AND it was full of yummy veggies!!!  Double thumbs up!!!

I shared last week that I was going to be making Healthy Thai Peanut Chicken Zucchini Noodles for dinner last week.  And we did.  And, as is my usual style, I HAD to change things around.  Surely y'all do that, too?  You want to make it exactly like your family likes!! 

I linked above to the original recipe, so here's my final recipe.  Yum.

Thai Peanut Chicken
(serve 5)

2 cloves garlic, minced
2 T fresh ginger, minced
6 tablespoons peanut butter
1 T rice wine vinegar
1 lime, zested and juiced
4 tablespoons low sodium soy sauce
2 tablespoons refined coconut oil (the kind that doesn't taste like coconut)
2 cups chicken breast, oven roasted and sliced
1 1/2 t sesame oil
4 zucchini, spiral sliced
2 red peppers, julienned
1 cup fresh cilantro, chopped
1/2 cup green onions, diced

Add the garlic, ginger, peanut butter, rice wine vinegar, lime juice and zest, and soy sauce to a small bowl and mix together. Heat a large sauté pan and add coconut oil. Stir in chicken and sesame oil and heat chicken through.  
Stir in the zucchini and bell peppers and cook until tender, maybe 3-4 minutes, stirring occasionally (I used tongs for this.) Stir in the sauce, cilantro and green onions and toss together until all warmed through.

I really liked this!!  I've enjoyed using zucchini noodles in several dishes we've tried and they were super delicious in this!  Even Mr U (who does not care for zucchini noodles) DID like this and said he'd have it again!! WOOOHOOO!!!  Now THAT'S how I know a recipe is a keeper!! 

In case anyone is unfamiliar with how to julienne vegetables, this video show how to julienne a bell pepper.  :)

1 comment:

Miz Helen said...

We will just love your Thai Peanut Chicken! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen


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