Saturday, August 22, 2015

Nutty Chicken Noodles

So, my husband is allergic to fish. Booo!!! Anything with fins and scales will have him in the ER for sure. Even fish oil is out of the question, which rules out any Chinese or Thai food. And I LOVE the flavors that these cultures bring to their food. Here's my tribute to Peanut Chicken Noodles, as healthy as it gets. Definitely a spin on your plain old chicken and vegetables.

4 chicken breast cut into pieces
2 tbs of olive oil
1 tsp of cayenne pepper (a little more if you like it super spicy)
1 tsp of ginger
1 tbsp of garlic
3 tbs of sesame seed oil
S&P al gusto
1 cup of organic mushrooms
1 cup of bell peppers (mine were frozen tricolor, but fresh is always better)
2 big dollops of almond (or organic peanut butter)
3 zucchinis (cut with a spiralizer)
Sesame seeds or sliced almonds for garnish (optional)

Paso a paso:

1) In a large frying pan (or wok) cook the chicken in the olive oil and add the cayenne pepper, ginger, garlic, sesame seed oil and S&P.

 2) When chicken is cooked thoroughly add mushrooms and bell peppers (and feel free to add more vegetables.) Cover for 5 minutes.

3) When vegetables are cooked, add the peanut (or almond butter) and stir around.

 4) Immediately add the zoodles, and cover for another 5 minutes.

5) Do not let the noodles cook for too long as they will become a little mushy. It will still taste good though =).

 6) Serve immediately. And sprinkle with sesame seeds or almond slices for a crunchy garnish. You can do both if you're feeling fancy.

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