Thai chicken with spicy “peanut” sauce without the peanuts. Your entire family with love this one pan meal.
This is one of those wonder meals you can put together in about 30 minutes, use just one pan, is chuck full of vegetables, contains just the right amount of healthy fats, and your entire family will love it. I think that’s called a win, win, win, win, win. It’s like a woman’s dream come true. I love these kind of meals.
I have seen several drool worthy pictures floating around of Thai peanut sauce and this is my take on a peanut free version (hence the “peanut” in quotes) which tastes pretty dang close. This is for all my Paleo and Whole30 readers and anyone else avoiding peanuts. Even if you aren’t avoiding peanuts for a particular reason this recipe is still VERY delicious and you can easily swap the sunflower butter for peanut butter.
When you prepare this recipe all the heat is in the red pepper flakes, so you can formulate it to be as mild or spicy as you like. To make the zucchini noodles I use my SPIRALIZER. You can create the carrot noodles using a SPIRALIZER, or just buy carrot shreds in the bag. I’ve also seen videos where people SPIRALIZE sweet bell peppers, but every time I try it turns into a mushy failure! So, I opt to slice the sweet peppers by hand.
The only other “tip” I have for this meal is wait to add the sauce until right before you serve it. Otherwise, if the noodles sit in the sauce they sort of soak it all up and the veggies almost mask flavor of the sauce. If you’re saving left overs for lunch the next day I suggest not adding the sauce until after you’ve reheated the noodles and chicken. Hover over any picture to pin this recipe to one of your Pinterest boards, you’ll definitely want this one saved!
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- 1 date
- 1 garlic clove, pressed
- 1 T fresh ginger, finely grated
- ¼ C sunflower butter
- Juice of ½ lime
- 4 T coconut aminos
- 1 T sesame oil
- ⅛ tsp salt
- red pepper flakes
- 4 T olive oil
- 1 lb. chicken tenders
- 2 medium zucchinis, spiralized
- 1 handful of carrot shreds
- 2 sweet peppers, thinly sliced
- sesame seeds
- cilantro, chopped
- 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.
- In a small bowl whisk together garlic, ginger, sunflower butter, lime juice, coconut aminos, sesame oil, and salt.
- 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 Cut pit out of date and discard.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.
- Add a dash of red pepper flakes to sauce, enough to add as much heat as prefered.
- 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.
- 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.
- Dice chicken and toss with the veggie noodles. Stir in the sauce just before serving.
- Garnish with sesame seeds and cilantro