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Thai Peanut Chicken with Zoodles

Thai Peanut Chicken with Zoodles

This dish layers a hint of sweet and a hint of heat with warm, peanutty chicken and vegetables, all served with fresh zucchini noodles. It is low carb, but high on flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method

Ingredients
  

For the Chicken:
  • 8 boneless, skinless chicken thighs cut into bite-sized pieces
  • 1-2 T bacon grease or other cooking oil
For the Zoodles:
  • 6 zucchini spiralized
  • 3/4 c matchstick carrots
  • 3/4 c red bell pepper cut into matchstick-size pieces
  • 1-2 T bacon grease or other cooking oil
For the Sauce:
  • 1 1/2 c dry roasted peanuts or 1 1/2 c peanut butter
  • 1/2 c coconut aminos
  • 1/2 c water
  • 1/4 c heavy whipping cream or coconut milk if dairy-free
  • 1 lime juiced
  • 2 garlic cloves minced
  • 2 t Pyure or 4 t sugar
  • 1 t ginger
  • 1/2 t red pepper flakes
  • salt and pepper to taste
Garnish
  • 1/3 c dry roasted peanuts crushed
  • 1/3 c green onion stalks chopped

Equipment

  • Spiralizer
  • blender

Method
 

  1. Saute the chicken in the bacon grease in a large frying pan.
  2. While the chicken is cooking, put all of the sauce ingredients in a blender or food processor and mix thoroughly until you get a smooth sauce. Add more water, if needed.
  3. Remove the chicken from the pan and keep warm.
  4. Saute the vegetables for the zoodles with the remaining bacon grease until al dente.
  5. Add the chicken back into the pan. Turn the heat down to low.
  6. Pour the sauce over the chicken. Warm the sauce gently, tossing to coat. Do not overheat.
  7. Once warm, garnish with chopped green onion and/or chopped peanuts, if desired.
  8. Serve immediately.