Luxury Peanut Chicken Zucchini Noodles

Ingredients

• 2 Tablespoons sesame oil (you’ll need more for the
  peanut sauce below)*


• 2 teaspoons minced or chopped garlic


• 1 cup shredded carrots


• 1 cup thinly sliced cabbage (I use red)


• 1 large bell pepper, thinly sliced (I use red)


• 3 large zucchini, spiralized into noodles*


• 2 large chicken breasts, cooked & shredded
  (about 2–3 cups)*


• Toppings: 1 Tablespoon sesame seeds, handful of
  cilantro, 1/2 cup peanuts, chopped green onion

Peanut Sauce

• 1/2 cup creamy peanut butter


• 1/3 cup honey


• 1/3 cup soy sauce (I use reduced sodium)


• 2 Tablespoons sesame oil*


• 2 Tablespoons rice vinegar*


• 2 teaspoons fresh ginger, minced


• 1–2 teaspoons Sriracha or any hot chile sauce

Instructions

1. Heat 2 Tablespoons of sesame oil and the garlic in a
   large skillet over medium heat. Add the carrots, cabbage, and pepper
   slices. Cook for about 5 minutes until the vegetables are a little tender.
   (I usually begin the peanut sauce, step 2, during this time.) Once tender, add
   the zucchini noodles and shredded chicken to the skillet. Cook and stir for
   about 3 minutes until the zucchini is a little softer and chicken is warm. Turn
   off the stove and remove from heat. Set aside. (*If your skillet isn’t quite
   big enough, you can do this step in batches.)


2. Combine all of the peanut sauce ingredients in a small
   saucepan over low heat. Whisk constantly until the peanut butter has melted and
   everything is combined. I usually use 2 teaspoons of Sriracha, but use the
   amount of heat you like.


3. Once the sauce is heated through, pour over
   chicken/vegetables. Toss everything around until combined. Place on a
   serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green
   onion. Serve immediately.


4. Leftovers keep well in the refrigerator for a few days.
   Reheat to your liking.

Base Recipe adapted from this SITE