Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish! Keep in mind that the sauce ingredients are each important for the flavor. I do not recommend substitutions. Noodle Topping | Noodle Recipes | Noodle Casserole | Noodle Easy | Noodle | Noodles
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 Tablespoons sesame oil (you’ll need more for the peanut sauce below)* 2 teaspoons minced or chopped garlic 1 cup shredded carrots 1 cup thinly sliced cabbage (I use red) 1 large bell pepper, thinly sliced (I use red) etc.
First. Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn’t quite big enough, you can do this step in batches.)
Step two, Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
Step three, Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
Thanks to: https://sallysbakingaddiction.com/peanut-chicken-zucchini-noodles/
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