Ingredients:
3 zucchinis
1 pound uncooked boneless, skinless chicken breast, cut into 3/4 –inch cubes
3 Tablespoons coconut aminos
3 cups broccoli, florets
1 small carrot, finely sliced
3 Tablespoons fresh lime juice, divided
2 Tablespoons Agave nectar
1 teaspoon ginger root, fresh, finely minced
3 teaspoons peanut or sesame oil, divided
¾ – 1 teaspoon green hot chili pepper, or red chili pepper, Thai-variety, deveined, seeded, minced
1 small garlic clove, minced
1 cup bean sprouts
1/3 cup peanuts, dry-roasted, salted and minced
1/3 cup cilantro, minced
Crushed red pepper flakes to taste
Directions:
Place chicken in a small bowl and cover with 1 ½ Tablespoon of coconut aminos; set aside.
Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside.
Meanwhile, in another small bowl, combine remaining 1 ½ Tablespoon of coconut aminos, 2 Tablespoons of lime juice, agave and ginger; mix well and set aside.
Wash the zucchini and cut a thin slice off the bottom of each one so they won’t roll around on the cutting board. Then, place the zucchini flat-side down on the cutting board and use a peeler to cut ribbons of zucchini.
Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 1 ½ teaspoon of oil. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside.
Off heat add remaining 1 ½ teaspoon of oil and return to heat. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add zucchini noodles and coconut amino mixture; cook, stirring, until sauce is mostly absorbed, about 2-3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts and cilantro; mix well. Serve immediately.
Makes 4 servings
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