gardenfood

Thai Chicken & Veggie Noodles

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This dish has many flavors to appreciate! Plus using the veggie noodles adds freshness that makes me happy! The last time I made this dish my seven year old asked me, "Mom, when can you make this dinner again?" Soon baby, real soon!

Ingredients:

1 lb chicken 

5 zucchini

1 1/2 cups chicken broth

2 Tablespoons creamy peanut Butter

6 Tablespoons PB2 (powdered peanut butter)

2 teaspoons honey

2 Tablespoons tamari / soy sauce

1/2 teaspoon sesame seed oil

1 Tbl cornstarch

2 teaspoons coconut oil

5 cloves garlic 

4 teaspoons minced ginger

6 green onions

1 cup cilantro

First start with the zucchini and spiralize them into noodles. Set the noodles aside and allow them to drain while doing other things. I sprinkle mine with a little salt and let them sit in a colander in the sink.  

Then pay attention to your chicken. You will want to trim, wash and dry it. Rub it with a little olive oil and place it on a hot grill. Cook chicken until it is just done. Bring it in and shred it with a fork or with your kitchen aid.  (I love this method it makes perfect shredded chicken. It’s fast and it deals with the hot chicken, not your tender hands! Just keep an eye on it so you don't turn it into burger.) After chicken is shredded cover with plastic wrap to keep warm. 

Next make the sauce. (You a can also get this started while the chicken is on the grill, if multitasking doesn't overwhelm you!) Add broth, peanut butter, PB2, honey, tamari, and sesame seed oil to a medium size pot. Stir together and allow to simmer. Mix the cornstarch separately with a little of the liquid from the peanut butter mixture. Once it is mixed pour cornstarch back into the pan whisking into the peanut butter mixture. Allow the mixture to continue to simmer until it thickens, stirring occasionally.

Wash and chop the green onions and cilantro and set aside.

Sauté coconut oil, garlic and ginger in a large skillet. Grab a few paper towels and pat the zucchini to absorb any moisture that is left on the noodles. Then add the zucchini to the skillet.  Toss noodles in the skillet for about 3 minutes, you really don't want to over cook them. 

Add the noodles, green onions, cilantro and chicken to a serving bowl and toss. Drizzle with the peanut sauce and serve. Enjoy!

Recipe adapted from the awesome chicks at Our Best Bites