- 3-4 medium zucchini
- 1 14 oz. can unsweetened light coconut milk (found in the Asian section of the supermarket) (or 1 cup almond or coconut milk (in the carton)
- ⅓ cup peanut butter
- 2 tsp soy sauce, low sodium
- ½ tsp ground ginger
- ¼ tsp crushed red pepper (more to taste)
- sriracha to taste
- 1 lb. skinless, boneless chicken breasts, cut into bite size pieces (approx. 1 inch)
- salt and pepper to taste
- 2 tsp canola oil, or vegetable oil
- 2 cups frozen stir-fry vegetables
- ½ cup frozen peas
- Wash zucchini, Use a spiralizer or julienne peeler to make zucchini noodles. Set aside.
- In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, ginger, red pepper flakes and sriracha (to taste). Set aside.
- Season chicken with salt and pepper to taste. Heat a large skillet over medium high heat, add chicken and cook, stirring occasionally, until lightly browned (about 6 min.) . Remove chicken from skillet.
- Add stir-fry vegetable and peas to hot skillet, cook until thoroughly heated (approx 2-3 min.).
- Add sauce to skillet and return chicken. Combine all ingredients to thoroughly coat with sauce.Serve over zucchini noodles.
Source: Simple Healthy Kitchen
Share It To Your Friends!
Loading...
