Thai Chicken Stir-Fry

with Peanut Sauce and Zucchini Noddles

4 servings

Ingredients

2 tablespoons sesame oil

2 teaspoons minced garlic

1 cup shredded carrots

1 cut thinly sliced cabbage (I like red)

1 large red bell pepper, thinly slice

3 large zucchini, spiralized into noddles 

2 large chicken breasts (skinless & boneless), cooked and

shredded  (about 3 cups)

Garnish: 1 tablespoon sesame seeds, cilantro, 1/2 cup peanuts, and chopped green onions

Peanut Sauce

1/2 cup creamy peanut butter

1/3 cup honey

1/3 cup soy sauce (low sodium) 

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 teaspoons fresh ginger, minced

1-2 teaspoons Sriracha (for any other hot Chile sauce)

Methods:

Make Peanut Sauce:

-add all the sauce ingredients in a small saucepan, and over low heat and stirring constantly until the peanut butter has melted and everything is smooth and combined; set aside.

- Meanwhile Heat 2 tablespoons of sesame oil and the garlic in a large skillet; add the carrots, cabbage, and the red pepper slices. Cook for about 5 minute. Once tender, add the zucchini noodles and shredded chicken. Cook until the noodles are tender and the chicken is warm; Pour the warm peanut sauce over the stir fry ingredients and toss until everything is well combined and well coated.

Add the garnish, and serve and enjoy!