Thai Peanut Chicken & Noodles
Nutty, spicy, savory with fresh vegetables and lean chicken breast. This recipe is perfect for a crowd or for weekly meal preparation! Swapping out half the noodles for zucchini noodles make this a lighter option with all the same flavor.
Servings: 6 servings
Ingredients
- 2 Tbl. avocado oil or olive oil
- 2 cups chicken breast, cubed
- 1 cup carrot, peeled and shredded
- 1 1/2 cups green cabbage, shredded
- 2 green onions, thinly sliced (whites and greens)
- 6 oz brown rice stir-fry noodles, cooked
- 6 oz zucchini noodles
- 1/2 cup dry, salted, roasted peanuts
- parsley, chopped (for garnish)
FOR THE SAUCE
- 3 heaping Tbl. creamy, natural peanut butter
- 1/4 cup soy sauce
- 1 tsp Sriracha
- 2 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 tsp toasted sesame oil
- 2 tsp rice vinegar
- 1 Tbl. honey
- 1/2 tsp. ground ginger
- 2 Tbl. warm water
- salt and pepper (to taste)
Instructions
- Whisk all sauce ingredients together and set aside.
- Heat large skillet to medium-high heat. Add 1 Tbl. of oil, chicken, and season well with salt and pepper. Let chicken brown on one side, about 5 minutes, then turn over to cook on other sides, about 7 minutes.
- Once chicken is evenly browned, turn down to medium low heat, and add cabbage, carrot, and green onion. Toss well and saute until heated through, about 3 minutes. Turn off heat.
- Bring medium skillet with remaining oil to medium-high heat. Add zucchini noodles and saute until tender but not falling apart, mixing every minute, about 5 minutes.
- Toss zucchini noodles with cooked brown rice noodles in large mixing bowl. Pour chicken and vegetables over and toss to combine. Scrape peanut sauce over contents and mix well, but be careful not to break any noodles. Garnish with some peanuts and parsley, serve!
Notes
MAKE IT KETO
This recipe can be made keto by completely replacing the brown rice noodles with zucchini noodles, and swapping out the honey for a keto-friendly sweetener like stevia, monk fruit, or erythritol.
MAKE IT VEGAN/VEGETARIAN
This recipe can be made vegan/vegetarian by swapping out the chicken breast for tofu! Use extra firm, and press to remove excess water. Season, cube, and sear like chicken. Voila!