Thai-Inspired Chicken and Zucchini Noodles

Ingredients

• Garlic

  Raw

  2 cloves, minced or 6g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Lime juice

  Raw

  1 lime yields or 44g

• Ginger

  Spices, ground

  1 tsp or 2g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Carrots

  Raw

  1 large or 72g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Pepper or hot sauce

  Ready-to-serve

  2 tbsp or 29g

Directions

1. Spiralize the zucchini and carrot or use a peeler to cut them into noodles. Set aside.
2. In a small bowl, whisk together the garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside.
3. Heat a large skillet over medium-high heat. Add half the olive oil and the chicken breast. Sauté each side for 3-4 minutes until cooked through to 165°F. Remove from heat and let cool before dicing.
4. In the same skillet, add the remaining olive oil, zucchini noodles, and carrot noodles. Stir fry for 2 minutes, stirring constantly.
5. Transfer the noodles to a large bowl. Add the diced chicken, red pepper, sprouts, fresh cilantro, green onions, and the spicy peanut sauce. Toss until well coated.
6. Serve and garnish with sesame seeds, additional cilantro, and pepper sauce. Enjoy!

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