Peanut Chicken Zucchini Noodles

Ingredients

2 tbsp sesame oil

2 tsp garlic, minced

1 cup carrots, shredded

1 cup cabbage, thinly sliced

1 red bell pepper, thinly sliced

3 large zucchini, spiralized

2 large chicken breasts or tofu, cooked & shredded (about 2–3 cups)

Toppings:

1 tbsp sesame seeds

cilantro, chopped

½ cup peanuts

1 tbsp green onion, chopped

Sauce:

¼ cup creamy peanut butter

1 tbsp honey

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar*

1 tsp fresh ginger, minced

1 tsp Sriracha

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. Set aside to cool.
Heat 2 tbsp 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.
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 the chicken is warm.
Turn off the stove and remove from heat. Set aside.
Pour the sauce 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

Tags: Asian Inspired