Ingredients
Scale
- 2 tablespoons sesame oil (plus more for the peanut sauce)
- 2 1/2 teaspoons minced garlic
- 3/4 cup shredded carrots
- 1 cup thinly sliced cabbage (I used red)
- 1/2 medium onion, thinly sliced
- 1 large bell pepper, thinly sliced (I used red)
- 3 large zucchini, spiralized
- 2 1/2 cups cooked, shredded chicken breasts
- Recommended Toppings: sesame seeds, cilantro, peanuts, green onions
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1/3 cup reduced sodium soy suace
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 teaspoons fresh ginger, minced
- 3 teaspoons Siracha (use as much, or little, to your liking!)
Instructions
- Heat 2 Tablespoons of sesame oil and garlic in a large skillet over medium heat. Add the carrots, cabbage, onions and peppers. Cook for about 5-7 minutes, stirring a few times, until a little tender. (While these are cooking are typically when I start the peanut sauce, step 2.) Once tender, add the shredded chicken and zucchini noodles to the skillet. Stir together for 2-3 minutes until the zucchini is slightly soft and the chicken is warm. Turn off the stove and remove from the heat, set aside. (If you don’t have a large enough skillet, do this in batches.)
- Combine all the peanut sauce ingredients into a small sauce pan over low heat. Whisk together until the peanut butter is melted and combined.
- Once the sauce is heated through, pour over the chicken/vegetable mixture and toss together until combined. (If your skillet is too small for this, simply pour everything into a large mixing bowl to combine.) Top with sesame seeds, peanuts, cilantro, and green onion.
- Leftevers keep in the refrigerator for 2 days. Reheat as needed. It’s soooooo good the next day, cold.
Notes
- Sesame oil is key for this recipe. It can be found in your local grocery store down the international and/or Asian aisle.
- For the chicken: I typically pick up a rotisserie chicken from the grocery store, or pop a few chicken breasts in the oven at 425F degrees for 10-15 minutes (depending on thickness) and then shred the meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy dinner