Modified spicy "peanut" thai chicken

THAI CHICKEN WITH SPICY "PEANUT" SAUCE

 

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PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

 

Author: Tiffany from Wholefork.com - adapted from this blog.

Serves: 3-4 servings

INGREDIENTS

• 1 date
• water
• 1 garlic clove, pressed
• 1/2 T fresh ginger, finely grated
• ¼ C sunflower butter
• Juice of ½ lime(or lemon)
• 4 T coconut aminos
• 1 T sesame oil
• ⅛ tsp salt
• red pepper flakes
• 4 T olive oil
• 1 lb. chicken tenders
• salt
• pepper
• 3 medium zucchinis, spiralized
• 1/2 pound of mushrooms, sliced thin
• 2 sweet peppers, thinly sliced
• sesame seeds
• cilantro, chopped

INSTRUCTIONS

1. Put date in a small cup and add enough water to complete cover date. Microwave on high for 1 minute and allow to soak until date is needed later.
2. In a small bowl whisk together garlic, ginger, sunflower butter, lime juice, coconut aminos, sesame oil, and salt.
3. Remove date from water. Cut pit out of date and discard. With a fork smash date until it turns into a paste. Whisk date paste with the rest of the "peanut" sauce.
4. Add a dash of red pepper flakes to sauce, enough to add as much heat as preferred.
5. In a skillet warm 2 T of olive oil over medium-high heat. Add chicken tenders and saute on each side for 3-4 minutes or until cooked thoroughly. Remove chicken from skillet and set aside to rest and cool.
6. In the same skillet add the remaining 2 T of olive oil. Toss zucchini, carrot shreds and sweet peppers in the oil. Stir constantly with tongs and allow to cook for 2 minutes, just long enough to warm the vegetables thoroughly and slightly soften.
7. Dice chicken and toss with the veggie noodles. Stir in the sauce just before serving.
8. Garnish with sesame seeds and cilantro