Thai Zoodles with Almond Sauce
 
 
Recipe type: Main Dishes
Ingredients
  • CHICKEN:
  • 4-5 boneless, skinless chicken breasts, diced
  • 2 TBSP sesame oil
  • 3 TBSP rice vinegar
  • ¼ cup tamari sauce or coconut aminos*
  • 3 garlic cloves, minced
  • 1 TBSP fresh ginger, minced
  • ZUCCHINI NOODLES:
  • 2 TBSP sesame oil
  • ½ of a head of green cabbage, chopped
  • ¼ cup honey
  • ⅓ – ½ cup almond butter (or peanut butter) **
  • 2-3 medium zucchini, spiralized
  • 1 (12-ounce) bag frozen spiralized carrots (or ~4 large carrots, shredded)
  • 1 cup frozen broccoli
  • 1 cup frozen cauliflower
Instructions
  1. Whisk together the ingredients for the chicken marinade. Cut up the chicken into bite-sized pieces and add to the bowl. Let marinate for at least 30 minutes (up to overnight).
  2. When ready to cook, spiralize the zucchini and place in a bowl. Set aside.
  3. Add 1 TBSP of sesame oil to a large skillet and heat over medium heat. Add the chicken pieces and cook until browned, making sure to flip the pieces so all sides cook evenly.
  4. Once chicken is cooked and no more pink remains, add the rest of the chicken marinade.
  5. Add the chopped cabbage and stir until cabbage starts to cook down. Add an additional 1-2 TBSP sesame oil, cover with a lid, and allow to steam for a few minutes.
  6. In a small bowl, combine the honey and almond butter/peanut butter. If it is too hard to mix, microwave the mixture for a few seconds to make it easier to stir.
  7. Add the honey and peanut butter to the skillet and stir well. If everything seems to be sticking to the bottom of the pan, add a few splashes of water and stir well.
  8. Once cabbage has cooked down (~8-10 minutes), add the carrot noodles and cover with lid.
  9. (If they are frozen, add them to the skillet before adding the zucchini. If the carrots are completely thawed, add them at the same time as the zucchini).
  10. Add the zucchini noodles, stir well to combine, and then add the broccoli and cauliflower.
  11. Cover with lid and allow to steam for a few minutes. Once veggies are all completely thawed and cooked through, remove from heat and serve.
Notes
*If you cannot eat grains, use coconut aminos or tamari sauce. If using tamarind sauce, just make sure it is wheat-free!
**I used crunchy almond butter for more texture, however smooth or creamy will work just as well.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/06/01/thai-zoodles-with-almond-sauce/