Thai Style Chicken With Zucchini Recipes

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CHICKEN ZUCCHINI NOODLE PAD THAI



Chicken Zucchini Noodle Pad Thai image

When we first made this, we couldn't believe how satisfied we were when we were and didn't even miss the rice noodles. Another quick option would be to use shredded roast chicken. Just add it in place of the raw chicken and just cook it long enough to heat-through. And add shrimp if you like, it's fantastic too! Our favorite tool for making zucchini noodles is the Paderno Spiralizer.

Provided by Diane

Categories     Main Course

Time 20m

Number Of Ingredients 21

about 2 medium zucchini
2 Tablespoons olive oil ( (divided))
1 pound chicken breast (, cut into small chunks)
2-3 large cloves garlic (minced or crushed)
1 small red bell pepper (seeded and sliced thin)
3-4 green onions (sliced in 1-inch pieces)
1 large egg
about 2 cups bean sprouts
1/3 cup roasted peanuts
chopped cilantro (for garnish)
lime wedges (optional)
2 tablespoons rice vinegar ( or distilled white vinegar)
2 tablespoons fish sauce ( (or more to taste))
3 tablespoons ketchup
1 teaspoon brown sugar
½ teaspoon cayenne pepper
1 teaspoon chili garlic sauce (or more to taste)
sriracha hot sauce (options, to taste)
shrimp
broccoli
more vegetables!

Steps:

  • Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
  • Make the Sauce: in a small bowl, combine the sauce ingredients (rice vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside. If you want to use sriracha hot sauce, add as much as you like or you can add it afterwards.
  • Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don't overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
  • Let the noodles rest for about 3 minutes to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.
  • Carefully wipe the same pan remove the excess water, and then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the chicken and cook for about 3-4 minutes, or until cooked through.Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
  • Add the zucchini noodles back into the same pan, and then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.
  • Serve with roasted peanuts and cilantro. If you want to add lime wedges, squeeze some fresh lime juice on the noodles right before serving.

Nutrition Facts : Calories 624 kcal, Carbohydrate 17 g, Protein 60 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 238 mg, Sodium 2149 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

EASY THAI CHICKEN



Easy Thai Chicken image

So sticky, so tender, so moist and just packed with so much flavor. And it's an easy peasy weeknight meal, made in 30 min or less!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
8 bone-in, skin-on chicken thighs
1/4 cup peanuts, chopped
2 tablespoons chopped fresh cilantro leaves
1/2 cup sweet chili sauce
2 tablespoons reduced sodium soy sauce
2 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon freshly grated ginger
Juice of 1 lime
1 teaspoon Sriracha, or more, to taste

Steps:

  • Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.

THAI RED CURRY CHICKEN THIGHS WITH ZUCCHINI



Thai Red Curry Chicken Thighs with Zucchini image

Provided by Teri & Jenny

Number Of Ingredients 12

3 tablespoons extra virgin olive oil, divided
6 bone-in, skin-on chicken thighs
1 shallot, diced
2 garlic cloves, minced
2 zucchini, sliced in half lengthwise and thinly sliced crosswise
3 ½ tablespoons red curry paste
2 cans coconut milk
⅔ cup chicken stock
salt and pepper to taste
steamed rice (for serving)
lime wedges (for serving)
cilantro leaves (garnish)

Steps:

  • Preheat oven to 375˚F.
  • Place a large skillet over medium-high heat and add 1 ½ tablespoons oil. Swirl oil around skillet.
  • Generously season chicken thighs with salt and pepper and place each thigh into skillet, skin-side down.
  • Sear thighs for 4 to 5 minutes. Flip each piece of chicken and continue to sear for an additional 4 to 5 minutes.
  • Transfer skillet to oven and bake thighs for 12 to 15 minutes or until just cooked through.
  • Remove thighs from oven and transfer onto a plate. Place skillet back over medium heat and add remaining oil. Add shallot and garlic and saute for 3 to 4 minutes. Add zucchini and continue to saute for 3 to 4 minutes.
  • Stir in curry paste and toast for 1 minute. Stir in coconut milk and stock until sauce is smooth. Season with salt and pepper.
  • Nestle chicken thighs back into skillet, skin-side up and simmer in sauce for 6 to 8 minutes.
  • Scoop steamed rice into bowls and top each pile of rice with 1 or 2 chicken thighs. Ladle sauce into bowls, top with cilantro leaves and serve with lime wedges.

THAI CHICKEN ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE



Thai Chicken Zucchini Noodles with Spicy Peanut Sauce image

This Thai Chicken Zucchini Noodles Recipe toss with a zesty peanut sauce makes this one flavorful bite! It's an easy healthy dinner option that only takes 15 minutes!

Provided by Krista

Categories     Chicken

Time 15m

Number Of Ingredients 17

2 tablespoons of grape seed oil
1 lb. of chicken tenders, diced
1 tablespoons of grape seed oil
2 zucchini, inspiralized
1 large carrot, inspiralized
1 red pepper, julienned
1/3 cup of bean sprouts
1/4 cup of fresh cilantro, diced
1/4 cup of green onions, diced
sesame seeds (for garnish)
1 garlic clove, minced
4 tablespoons of peanut butter
juice of 1 lime
3 tablespoons of coconut aminos (or tamari sauce)
2 tablespoons of fresh cilantro, diced
1/2 teaspoon of ground ginger
1/4 teaspoon of red pepper flakes

Steps:

  • In a small bowl, whisk together garlic, peanut butter, coconut aminos or tamari, lime juice, ground ginger, and red pepper flakes. Set aside.
  • Heat a large skillet to medium high heat. Add 1 tablespoon of grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
  • In the same large skillet over medium high heat, add 1 tablespoon of grape seed oil, carrot and red pepper. Flash stir fry for 2 minutes, stirring constantly.
  • To a large bowl add raw zucchini noodles, chicken, carrots, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
  • Serve and garnish with sesame seeds.

Nutrition Facts : ServingSize 1 cup, Calories 292 calories, Sugar 7g, Sodium 270 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 4 g, Protein 31 g, Cholesterol 20 g

ZUCCHINI AND CHICKEN CURRY



Zucchini and Chicken Curry image

Zucchini and chicken pair well in this Thai red curry. Easy and delicious zucchini and chicken curry that you can make at home with simple ingredients.

Provided by Rasa Malaysia

Categories     Thai Recipes

Time 15m

Number Of Ingredients 9

1 tablespoon oil
1 1/2 tablespoons red curry paste
8 oz. (226 g) boneless and skinless chicken breast, cut into cubes
6 baby carrots
6 oz. (170 g) zucchini, cut into quarters
80 ml coconut milk
1/4 cup water
2 teaspoons palm sugar or white sugar to taste
1/2 teaspoon fish sauce

Steps:

  • Heat up a skillet with the oil. Saute the red curry paste until aromatic.
  • Add the chicken and carrots into the pot and stir well with the curry paste.
  • Add the zucchini, coconut milk, water and bring the curry to boil, about 5 minutes. Add the palm sugar and fish sauce and let boil for another minute or so, or until the zucchini is a bit soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.

Nutrition Facts : Calories 320 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 2 people, Sodium 294 milligrams sodium, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat

THAI ZUCCHINI



Thai Zucchini image

There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.

Provided by Miss Annie

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 garlic clove, minced
1 teaspoon minced fresh ginger
1 pinch dried crushed red pepper flakes
2 teaspoons olive oil
1/3 cup finely chopped unsalted dry roasted peanuts
3 teaspoons chicken broth
3 teaspoons rice vinegar
2 teaspoons soy sauce
1 pinch sugar
3 medium zucchini, cut into very thin strips

Steps:

  • Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
  • Add peanuts and next 4 ingredients, stirring well.
  • Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
  • Serve immediately.

Nutrition Facts : Calories 116.6, Fat 8.6, SaturatedFat 1.2, Sodium 192.3, Carbohydrate 8, Fiber 2.5, Sugar 3.8, Protein 4.2

ZUCCHINI NOODLES PAD THAI



Zucchini Noodles Pad Thai image

A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.

Provided by Andrea Nicole

Categories     World Cuisine Recipes     Asian

Time 57m

Yield 4

Number Of Ingredients 19

3 large zucchini
¼ cup chicken stock
2 ½ tablespoons tamarind paste
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 ½ tablespoons Asian chile pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
2 tablespoons sesame oil
1 tablespoon chopped garlic
12 ounces skinless, boneless chicken breasts, cut into 1-inch cubes
8 ounces peeled and deveined shrimp
2 eggs, beaten
2 tablespoons water, or as needed
3 cups bean sprouts, divided
6 green onions, chopped into 1-inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
¼ cup chopped fresh basil

Steps:

  • Make zucchini noodles using a spiralizer.
  • Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
  • Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
  • Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
  • Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 28.1 g, Cholesterol 221.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 2.8 g, Sodium 670.9 mg, Sugar 12.9 g

THAI STYLE CHICKEN WITH ZUCCHINI



Thai Style Chicken With Zucchini image

Unsure where we got this recipe from but it is a quick tasty reasonably priced midweek meal for us. If we don't have rice to serve with we mix glass noodles through the mix. If we want to bulk up the vegetable content, chunks of big mushrooms are delicious added too.

Provided by The Normans

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup light soy sauce
1/2 tablespoon fish sauce
2 teaspoons caster sugar
1/4 teaspoon white pepper
500 g zucchini, diced large
300 g mushrooms, roughly chopped (optional ingredient)
2 tablespoons peanut oil
2 garlic cloves, minced
3 teaspoons minced chili
500 g ground chicken
1/4 cup coriander leaves

Steps:

  • Combine soy, fish sauces, sugar and pepper in a small bowl and set aside.
  • Cut zucchini into 1 inch cubes and steam until tender.
  • Heat wok over high heat, add oil and stirfry zucchini until golden. Remove zucchini with slotted spoon and set aside.
  • Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown.
  • Return zucchini (and mushroom if using) to wok adding the sauce mix and the coriander.
  • Stir fry for 2 minutes until slightly thickened.
  • Serve with jasmine rice or your chosen sides.

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  • Let zucchini drain for 10 minutes. Transfer zoodles to a colander and rinse with cold water to remove salt; pat dry with paper towel.


THAI CHICKEN, ZUCCHINI AND TOMATO CURRY RECIPE - MARCIA ...
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2021-07-15 Transfer the chicken to a plate. Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the …
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  • In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.
  • Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.


THAI ZUCCHINI NOODLES - JULIA'S ALBUM
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  • Heat 1 tablespoon olive oil in a large skillet on high heat. Add sliced zucchini, sprinkle with salt, and cook for about 1 or 2 minutes,flipping a couple of times. Zucchini should not get too soft. Remove zucchini from the skillet to the plate.
  • Add soy sauce, honey, chicken stock, and red curry paste, to the same empty skillet. Heat up and mix everything to combine. Add chopped green onions to the sauce, and mix. Then, immediately, remove from heat.
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TOP 10 THAI CHICKEN RECIPES TO TRY IN YOUR KITCHEN

From thespruceeats.com
Author Darlene Schmidt
Published 2009-12-16
  • Classic Chicken Curry. This classic chicken curry is made with chunks of chicken, vegetables, and potatoes, and tastes like one of those wonderful curry dishes found in the marketplaces and streets of Bangkok.
  • Thai Basil Chicken Stir-Fry. Thai basil chicken stir-fry is one of the most popular of all Thai dishes, both in Thailand and North America, offering spicy flavors that mingle beautifully with the taste of savory basil.
  • Tom Ka Gai Soup. This classic Tom ka gai soup has a beautiful balance of spicy, salty, sweet, and sour flavors. The meaty shitake mushrooms and chunks of chicken give the soup a bold texture, and the lemongrass, chilies, galangal, makrut leaves, coriander, and basil perfume a broth of chicken stock and coconut milk.
  • Thai Lemongrass Roasted Chicken. Thai lemongrass roasted chicken is famous throughout Southeast Asia. Every cook has their own version, more or less spicy with a sweeter or more savory sauce.
  • Thai Cashew Chicken Stir-Fry. This Thai cashew chicken stir-fry is one of many stir-fry recipes that came to Thailand via China. Very popular in Thai restaurants, this famous chicken stir-fry recipe is made with lean chicken breast, shiitake mushrooms, and greens, like bok choi.
  • Thai Tom Yum Baked Chicken. Tom Yum sauce can be bought pre-made in Asian or Thai supermarkets, but there's nothing like the flavor of a fresh homemade paste.
  • Classic Sweet and Sour Chicken. This classic sweet and sour chicken is easy to make, and superior to most Thai restaurants' versions of the dish because it's light and fresh and the chicken doesn't have any breading.
  • Thai Chicken Satay. Chicken or beef satays are a tasty and easy way of delivering a healthy meal to your table. Marinate small pieces of chicken in a flavorful mixture of spices, soy sauce, herbs, and fish sauce, and grill or broil in the oven for 10 to 20 minutes.
  • Tamarind Chicken Stir-Fry. Tamarind is a sour fruit that is used in many cuisines, from Asia to Africa and Latin America. It has a strong tangy flavor and can be bought in a paste with or without sugar.
  • Thai Fried Chicken. Thai fried chicken is a popular street food in Thailand, eaten as both a finger food and main course dish. Our recipe features a crisp, thin coating, and flavorful meat thanks to a wonderful marinade of Thai herbs and spices.


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2016-05-04 Instructions. Drizzle a large skillet with oil and bring to medium heat on stove. Season chicken on both sides with salt and pepper to taste. Add chicken to pan and cook 4-6 …
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Total Time 30 mins
Category Main Course
Calories 356 per serving
  • Drizzle a large skillet with oil and bring to medium heat on stove. Season chicken on both sides with salt and pepper to taste. Add chicken to pan and cook 4-6 minutes on each side until browned on the outside and cooked through. Transfer to a cutting board or platter and allow to rest.
  • Steam or boil zucchini noodles and pepper til just tender (you can also put them in a large bowl and microwave them for about 2-3 minutes for a shortcut!)
  • Assemble bowls with zucchini noodles and peppers on the bottom. Dice chicken and assemble on top of zucchini and peppers. Drizzle sauce over the top and sprinkle with cilantro, peanuts, and sesame seeds. Serve immediately. Serve with lime wedges for squeezing on top if desired.


COCONUT CHICKEN CURRY WITH ZUCCHINI AND ... - ROBUST RECIPES
2014-04-23 Instructions. Heat a wok over medium-high heat. Melt the coconut oil and add the sliced onion. Sauté for 5 minutes, or until the onion has softened. Add the garlic and sauté for …
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Cuisine Thai
Category Main Meal
Servings 4
Total Time 40 mins
  • Heat a wok over medium-high heat. Melt the coconut oil and add the sliced onion. Sauté for 5 minutes, or until the onion has softened. Add the garlic and sauté for 1 minute. Add the red pepper flakes and sauté for 2 minutes.
  • Add the zucchini and yellow squash, sauté for 3 minutes, then add the mushrooms. Cook for 3-4 minutes, until the mushrooms begin to brown, and then add the raw chicken. Sauté the chicken for 3-5 minutes, or until the outsides begin turning opaque.
  • Add the curry powder, stir to combine. Then add the coconut milk and ¼ cup water. Cover and bring to a boil, reduce to a simmer. Allow to simmer for 20-30 minutes or until the chicken is fully cooked and the cooking liquid is thickened slightly.
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Total Time 30 mins
  • Heat a large skillet over medium heat. Once hot, add the hoisin, soy sauce, oyster and sweet chili sauce and stir it together. Cook for 1 to 2 minutes, until the sauce is combined and warm. Transfer it to a bowl.
  • Add the coconut oil to the same skillet over medium heat. Season the chicken with the salt and pepper. Add it to the skillet and cook until browned on all sides, about 6 to 8 minutes. Stir together the chili garlic sauce (or sriracha) and honey and add it to the chicken. Stir well and cook for another minute or two. Transfer the chicken to a bowl or plate.
  • Add the shallots, garlic and red pepper to the skillet. Cook until softened, about 5 minutes. Return the sauce and the chicken to the skillet. Cook for 1 to 2 minutes. Add in the scallions and the zucchini, tossing well to coat. Cook for 2 to 3 minutes, until the zucchini noodles soften. Toss in the peanuts. Drizzle the entire skillet with hot chili sesame oil. Serve immediately.


THAI GREEN CURRY CHICKEN WITH ZUCCHINI AND GREEN BEANS …
2015-07-30 Advertisement. Step 2. Add the rest of the coconut milk and bring to a simmer. Add the green beans and simmer, stirring occasionally, until they are bright green, 3 to 4 …
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Total Time 45 mins
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  • Heat the oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the chile and cook for 1 minute. Add the curry paste and 1/2 cup of the coconut milk and bring to a simmer, stirring until the curry paste has completely dissolved.
  • Add the rest of the coconut milk and bring to a simmer. Add the green beans and simmer, stirring occasionally, until they are bright green, 3 to 4 minutes.
  • Add the zucchini and chicken and simmer until the chicken is cooked through and the zucchini is crisp-tender, 5 to 8 minutes. Stir in the fish sauce and lime juice, then serve the chicken garnished with basil leaves, with rice and lime wedges on the side.


INSPIRALIZED: THAI CHICKEN MEATBALLS WITH ZUCCHINI NOODLES
2016-10-25 Transfer the meatballs to the preheated oven and bake for 10 minutes. Turn the meatballs over and bake for another 10 minutes until lightly browned and cooked through. …
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Estimated Reading Time 7 mins
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Total Time 1 hr 15 mins
  • Put all the ingredients for the meatballs in a medium bowl. Using your hands, mix all the ingredients until well combined. (This is a little gross, but also kinda fun.) Cover and refrigerate the meatball mixture for 30 minutes to allow the chia seeds to work their gelling magic.
  • Pre-heat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
  • With damp hands, very gently roll heaping tablespoons of the chicken mixture into balls. (Try not to squeeze the meat too much, dudes. It will make the meatballs tough.) Arrange them on the prepared baking sheet, making sure they’re not touching. You should have approximately 18 balls.
  • Transfer the meatballs to the preheated oven and bake for 10 minutes. Turn the meatballs over and bake for another 10 minutes until lightly browned and cooked through.


CHICKEN PAD THAI WITH ZUCCHINI NOODLES - I'M BORED, LET'S ...
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Estimated Reading Time 3 mins
  • Combine sauce ingredients in bowl and set aside. I like to microwave it about 20-30 seconds to make sure the sugars are melted.
  • In large skillet, add a little bit of oil and cook the chicken with the garlic. Add carrots and zucchini and briefly cook to soften the zucchini a bit.
  • Push ingredients in pan to the side. Crack egg and scramble it in the pan, then combine it with the mixture. Add sauce to heat and combine.


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HEALTHY THAI PEANUT CHICKEN ZUCCHINI NOODLES - DINNER ...
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  • Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.
  • Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.
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