Ingredients

The following ingredients have 4 Servings
  • 1/2 cup peanut butter
  • 1 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 1/2 tsp garlic powder
  • 1 inch fresh ginger (grated)
  • 2/3 c coconut aminos (or soy sauce)
  • 2 limes (juiced)
  • 1 tsp fish sauce
  • 2 medium shallots
  • 1/4 avocado oil
  • 1/2 purple cabbage
  • 2 c shredded carrot
  • 6 zucchinis (spiralized)
  • 1 package thin rice noodles
  • 1 pound chicken thighs
  • Salt and pepper to taste
  • Sesame seeds
  • Green onion

Instruction

  • Wash, dry, and remove fat from chicken thighs. Salt and pepper each side, then set aside.
  • Cook rice noodles according to package directions.
  • In medium bowl, combine peanut butter, vinegar, honey, garlic powder, ginger, coconut aminos, lime, and fish sauce, then set aside.
  • In large sauce pan, heat 1/3 c avocado oil on medium-high heat, then add zucchini noodles, cabbage, and carrots. Cook for 5-7 minutes before mixing in the peanut sauce. Stir for about 3 minutes, then reduce heat to keep noodles warm.
  • In a separate, large pan, add the other 1/3 c avocado oil and heat on medium/high heat. When hot, add the chicken thighs and allow to cook 3/4 of the way through before flipping, 7-10 minutes. Allow chicken to get a light golden brown crunch on the outside before removing from pan.
  • Slice chicken into strips and serve on top of veggies and noodles, with sesame seeds and green onion.