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
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. :)