GLUTEN FREE | DAIRY FREE | 10 MINUTE DINNER
Just.so.busy? Save this crunchy peanut chicken for a din READY IN 10 MINS. With spiralized veggies and a creamy and crunchy peanut sauce, this chicken dish is a weeknight winner and a delicious way to get a big serve of veggies.
**You can buy pre made spiralized veggies or just slice them thinly/use a peeler if you don’t have a spiralizer.
Crunchy Peanut Chicken with Veggie Noodles
Ingredients
- 400 g Chicken Breast
- 1 onion diced
- 2-3 Large Carrots spiralized
- 2 large zucchinis spiralized
- olive or coconut oil for cooking
- Peanut Sauce
- ¼ cup crunchy peanut butter
- ¼ tsp ground ginger
- 1 tsp sesame oil
- 1 tsp honey/maple syrup/stevia
- ¼ – 1/3 cup of hot water to thin sauce out
- Juice of half a lemon
- 1 garlic clove minced
- Optional: handful of thai basil or coriander
Instructions
- Slice chicken into thin strips, dice onion and add all to a fry pan with a touch of oil.
- Meanwhile mix together sauce ingredients in a small bowl and spiralize veggies or cut into fine strips.
- Once chicken is cooked, add veggies and sauce, combining well.
- Cook for a 2-3 minutes, stirring until veggies are softened.
- Optional: Top with coriander or thai basil and an extra dollap of peanut butter before serving.