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    • Enlightened Chicken and Noodles in Thai Peanut Sauce

     

    Enlightened Chicken and Noodles in Thai Peanut Sauce

    Classic Asian flavors come together to create a quick and easy chicken dish with spicy zucchini noodles that you can have on the dinner table in no time.
    5 from 1 vote
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    Course: Main Course
    Cuisine: American, Thai
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 435kcal
    Author: Barry Aldhizer
    Cost: 9

    Equipment

    Ingredients

    • ⅓ cup Chicken stock
    • ⅓ cup Justin's Peanut Butter
    • 1 tbsp ginger
    • 1 tbsp low-sodium soy sauce
    • 1 tbsp rice vinegar
    • 1 tbsp erythritol
    • 1½ tsp siracha
    • 2 pcs garlic clove minced
    • 1 lb Chicken Breast boneless chicken breast
    • 3 tbsp olive oil extra virgin
    • 1 cup asparagus
    • 1 lb zucchini spiralized
    • 1 carrot peeled
    • 2 tbsp slivered almonds garnish

    Instructions

    • Prepare Peanut Sauce First
    • peel garlic cloves removing outer skin, easily done by pressing the flat non sharp end of knife against garlic on cutting board and applying pressure till it crushes slightly
    • break or cut a piece of garlic about the size of your thumb and peel away the dry skin
    • Combine 1/3 cup chicken stock, peanut butter, ginger, soy sauce, rice vinegar, erythritol, siracha, and garlic; place in a high speed blender and pulse all ingredients until smooth consistency. Set Aside
    • Prep Vegetables
    • Cut Asparagus into small pieces preferably using only the upper parts of the stalks, as they are less grainy
    • Shave carrot lengthwise into thin strips using a potato peeler.
    • Wash and cut off ends of zucchini and make zucchinni noodles using a spiralizer.
    • Prep Chicken
    • Cut Chicken Breast in to small cubes about 1 thick
    • Cook Chicken in about 2 tbsp of Olive Oil in large Fry pan till cooked through about 9 mins
    • remove chicken and place in Larger Stock pot, add an additional 1 to 2 tablespoon of oil to frypan and sauté asparagus to al dente, you don't want to overcook asparagus or zucchini noodles, I recommend cooking them separately and combining them to a larger Stock pot for final mixing. The Carrots peelings don't require cooking its optional
    • Now that all the vegetables are cooked combine all ingredients in Stock pot and stir in Peanut Sauce.
    • Serve individually on plates garnishing with Slivered almonds

    Nutrition

    Serving: 9oz | Calories: 435kcal | Carbohydrates: 13g | Protein: 33g | Fat: 29g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 371mg | Potassium: 967mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3065IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 2mg