Thai Chicken Zucchini Noodles

Ingredients

• Grapeseed oil

  4 tbsp or 54g

• Chicken breast tenders

  Uncooked

  100g

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Carrots

  Cooked, boiled, drained, with salt

  1 carrot or 46g

• Peppers sauce

  Hot, chili, mature red, canned

  1 cup or 245g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Onions

  Young green, tops only

  1 cup chopped or 71g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Garlic

  Raw

  1 cloves, minced or 3g

• Peanut butter with omega-3

  Creamy

  4 tbsp or 64g

• Lime juice

  Raw

  1 lime yields or 44g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Ginger

  Spices, ground

  1 tsp or 2g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. In a small bowl, whisk together garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside. Heat a large skillet to medium high heat. Add grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled. In the same large skillet over medium high heat, add 2 tablespoons of grape seed oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly. Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated. Serve and garnish with sesame seeds.