I love Chinese food. There’s just something about it that is so good tasting to me. When I saw this recipe from my favorite food blogger, I knew I had to give it a try and put my own twist on it. If you love Chinese food like I do, but want a healthier take on it. You have got to try this recipe out right now.
It’s not too spicy and not too hot, and perfectly real food.
Here’s What You’ll Need:
2 Tablespoons seasame oil
2 teaspoons minced garlic
1 cup shredded carrots
1 cup sliced cabbage
1 large bell pepper
1/2 chopped green onion
2 medium zucchini (spiralized)
3 chicken breasts cooked and shredded
3 ounces cashews
1/2 cup creamy peanut butter
1/3 cup honey
1/3 cup low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon ground ginger
1-2 teaspoons Sriacha (or other hot sauce)
Here’s what you do:
- Cook Chicken and shred, set aside and cut up veggies
- Heat 2 tablespoons sesame oil and garlic over medium. Add carrots, cabbage and pepper. Cook about 5 minutes until tender.
- Add zucchini noodles and shredded chicken along with onions and cashews. Cook and stir for about 3-5 minutes Turn to low heat
- Combine Sauce ingredients in small saucepan over low heat. Whisk until peanut butter has melted and everything is combined. (About 5 minutes)
- Add sauce to chicken and veggies, toss together and combine. (about 2 minutes)
This was our favorite recipe so far, and I hope you give it a try! I love spiralizing and creating new recipes and now that I’m on a 10 day break from school, I’m excited to try even more and share them with you all!
What is your favorite dinner recipe? Do you have any plans for Easter? Find anything new that you’ve loved lately? Let me know in the comments! I am so ready for the weather to get warmer now!