This dish is great for a light dinner when you’re craving some Asian take out without the take out. Don’t get me wrong, I love going out to eat. The trouble is, what you usually get with the American version of Asian food is a whole lot of MSG laden fried meat and vegetables that are definitely not gluten free.
That is, unless you’re like me and my hubby and go for sushi…ahh sushi! It’s healthy and delicious and when you find a good sushi place it’s like heaven! One roll is never enough and…sorry, I’m drooling…
But this isn’t about sushi! This is about a fridge full of veggies that weren’t going to last much longer and needed to be eaten. So I made this simple Asian-style stir fry with zucchini noodles in a spicy peanut sauce for dinner. It was way cheaper to feed the entire family this meal than to have gone out and bought something just for two. You can make it with chicken, pork, or leave out the meat and have it as just a veggie side. This dish is healthy, gluten free, and grain free, but mostly it’s super tasty!
Don’t think your kids will eat it?
Maybe they won’t, but mine certainly did. In fact they had no idea that the “noodles” they were devouring were actually zucchini! I didn’t add much spiciness to mine either which helped them down it that much faster.
1 lb. chicken breast, patted dry and cut into cubes (opt.)
sea salt and pepper
2 cloves garlic, minced
2 tbsp. sesame seed oil
1 small head cabbage, shredded or chopped
2 medium zucchini, use a carrot peeler to peel the entire thing into strips (a.k.a zucchini noodles)
2 medium carrots, peeled and sliced
1 cup snap peas
2 green onions, sliced on a diagonal
2 stalks lemongrass, rinsed and sliced on a diagonal (use only if you’re not using lemongrass oil)
Heat the sesame seed oil and garlic in a wok or large skillet. Prepare chicken with salt and pepper and add to the hot oil. Stir fry for several minutes until the outside is lightly browned and the inside is no longer pink. Scoot them to the side of the pan and add in the cabbage and carrots. Once the cabbage has wilted and the carrots are crisp tender add in the remaining peas, green onions, and lemongrass if using fresh. Sautee several minutes until tender. Turn the heat to low and add in the zucchini noodles along with the sauce. Toss everything together. Cover with a lid and allow to steam on low heat for about 5-8 minutes – that’s all the time it takes for the zucchini noodles to cook.
Sauce:
1 tbsp. honey
1 heaping tbsp. Organic Peanut Butter, unsalted
1-2 tsp. Sriracha Hot Chili Sauce
(According to Huy Fong Foods, Inc. it is gluten free as of 2014, but check back often to see if there has been any changes in the manufacturing process or ingredients.)
1/2 inch ginger root, grated
2 drops lemongrass Doterra essential oil (only use if not using fresh lemongrass)
5 fresh basil leaves, roughly chopped
Whisk together honey, peanut butter, sriracha sauce, grated ginger root, and lemongrass oil (if using oil). Pour over veggies and toss to coat. Toss in the basil just before putting the lid on. Serve it warm with Gluten Free Soy Sauce
Enjoy!
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