Thai Peanut Chicken with Zoodles
This dish layers a hint of sweet and a hint of heat with warm, peanutty chicken and vegetables, all served with fresh zucchini noodles. It is low carb, but high on flavor.
Equipment
- Spiralizer
- blender
Ingredients
For the Chicken:
- 8 boneless, skinless chicken thighs cut into bite-sized pieces
- 1-2 T bacon grease or other cooking oil
For the Zoodles:
- 6 zucchini spiralized
- 3/4 c matchstick carrots
- 3/4 c red bell pepper cut into matchstick-size pieces
- 1-2 T bacon grease or other cooking oil
For the Sauce:
- 1 1/2 c dry roasted peanuts or 1 1/2 c peanut butter
- 1/2 c coconut aminos
- 1/2 c water
- 1/4 c heavy whipping cream or coconut milk if dairy-free
- 1 lime juiced
- 2 garlic cloves minced
- 2 t Pyure or 4 t sugar
- 1 t ginger
- 1/2 t red pepper flakes
- salt and pepper to taste
Garnish
- 1/3 c dry roasted peanuts crushed
- 1/3 c green onion stalks chopped
Instructions
- Saute the chicken in the bacon grease in a large frying pan.
- While the chicken is cooking, put all of the sauce ingredients in a blender or food processor and mix thoroughly until you get a smooth sauce. Add more water, if needed.
- Remove the chicken from the pan and keep warm.
- Saute the vegetables for the zoodles with the remaining bacon grease until al dente.
- Add the chicken back into the pan. Turn the heat down to low.
- Pour the sauce over the chicken. Warm the sauce gently, tossing to coat. Do not overheat.
- Once warm, garnish with chopped green onion and/or chopped peanuts, if desired.
- Serve immediately.