6 servings
Ingredients
- 1 clove garlic, minced
- 2 teaspoons fresh ginger, minced
- 4 tablespoons peanut butter
- 1 lime, zested and juiced
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes
- 2 tablespoons canola oil
- 2 cups chicken breast, cooked and shredded
- 3 zucchini, spiral sliced
- 2 large carrots, spiral sliced
- 1 red pepper, spiral sliced
- 1/3 cup fresh cilantro, chopped
- 1/4 cup green onions, diced
- Unsalted roasted peanuts, chopped, for garnish
- Optional: lime wedges, for garnish
Directions
Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.
To a large frying pan, add your canola oil on high heat.
Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.
Add in the chicken, sauce, cilantro and green onions. Toss together, until all warmed through.
Garnish with peanuts and lime wedges, if desired.
Recipe originally found on Dinner then Dessert.
Nicole Flips for Food 