Categories: Main Dish, Poultry, Whole30

Ingredients

• 2 tablespoons of grape seed oil
• 1 lb. of chicken tenders, diced
• 2 tablespoons of grape seed oil
• 2 zucchini, inspiralized
• 1 large carrot, inspiralized
• 1 red pepper, julienned
• ⅓ cup of bean sprouts
• 1/4 cup of fresh cilantro, diced
• 1/4 cup of green onions, diced
• sesame seeds (for garnish)
• Spicy Peanut Sauce:
• 1 garlic clove, minced
• 4 tablespoons of peanut butter
• juice of 1 lime
• 3 tablespoons of tamari soy sauce or coconut aminos
• 2 tablespoons of fresh cilantro, diced
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of red pepper flakes

Directions

1. In a small bowl, whisk together garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside.

2. Heat a large skillet to medium high heat. Add grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.

3. In the same large skillet over medium high heat, add 2 tablespoons of grape seed oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.

4. Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.

5. Serve and garnish with sesame seeds.

Email to a friend | Print this recipe | Back