Asian Chicken

INGREDIENTS

 

For the Chicken:

   1 lb boneless skinless chicken breast

   1/4 cup coconut aminos. You can use soy sauce if you prefer.

   2 tbsp raw honey, melted

   1 inch knob fresh ginger, grated

   3 cloves of garlic, crushed

   1 tsp red pepper flake

Non-Noodles:

   3 medium zucchini. To make the noodle shape, I use a julienne peeler. You can find these at the regular grocery store. But if you don’t have one, just use a vegetable peeler. Your noodles will be thicker like fettuccine, but they will still be great.

   1 onion, thinly sliced

   1 bell pepper, any color, julienned

   2 cloves of garlic, minced

   1 inch knob of ginger, minced

   1/4 cup coconut aminos (or soy sauce)

   1/4 cup tahini (if you don’t have tahini, just use almond butter)

   juice of 1 lime

   2 tbsp honey, melted

   Cilantro to garnish

DIRECTIONS

For the Chicken:

   Throw the chicken along with the coconut aminos, honey, ginger, garlic and rep pepper flake in a dish and massage it into the chicken. Don’t be afraid to manhandle it- it will just make it more tender. Refrigerate and marinate for at least one hour but overnight is great.

   Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the chicken to the pan and cook about 5 minutes per side if you’re using thighs.

   When the chicken is cooked through, remove it from the pan and set it aside to let it rest while you cook you Non-Noodles.

Noodles:

   In the same pan you cooked the chicken in, add a bit more coconut oil if needed and heat it over medium-high heat. Throw your bell pepper and onion into the pan and cook until translucent, about 2 minutes.

   Add the garlic and ginger to the pan, and saute another 2 minutes, until fragrant.

   Add the zucchini to the pan and saute another 1-2 minutes.

   In the meantime, in a large mixing bowl combine coconut aminos, tahini, lime juice and honey. Whisk to combine.

   When the vegetables have finished sauteing, remove from the pan and place into the mixing bowl with the sesame sauce. Toss to coat.

   Garnish with fresh chopped cilantro and serve. Enjoy!