Organic Asian Fusion Chicken with Zoodles and Sunflower Miso Dressing
Ingredients
- 1 Zucchini peeled and spiralized or shredded
- 1 pound Organic Chicken Breast or Thighs sliced into 1/2 inch strips
- 1 Red bell pepper, organic sliced into strips
- 1 red onion sliced thin
- 1 bunch Green onions sliced on bias1
- ¼ cup Raw cashews unsalted
- 1 tsp Chinese 5 Spice Powder
- 2 Carrots peeled and spiralized or shredded
- Salt and Pepper to taste
For Chicken Stir-Fry Sauce
- 2 tbsp coconut aminos
- 1 tsp toasted sesame oil
- 1 bulb garlic minced
- 1 tsp fresh ginger minced
For Sauce
- ¼ cup Coconut aminos
- 1 tbsp Toasted Sesame Oil
- 2 ½ tbsp Sunflower Seed Butter
- 2 tbsp Rice Vinegar (unseasoned)
- 1 tbsp White Miso, organic
- 1 tsp Sesame Seeds
- Salt and Pepper to taste
Instructions
- Heat skillet to medium, add ½ teaspoon oil, cashews, and Chinese 5 Spice powder, cook till lightly browned and crisp, set aside.
- Over medium heat, cook chicken strips in a pan coated with cooking oil (avocado is my favorite!) until browned and cooked through, approximately 5-7 minutes. About half-way through cooking, add the stir-fry sauce and cook one more minute. Remove from pan and set aside in a large bowl.
- Add red bell pepper, and purple onion to the pan and saute till crisp tender.
- Add the zucchini and carrot noodles to the pan along with the bell pepper and onions - no need to cook for long, we're just warming the vegetable noodles.
- Crush cashews with a meat mallet or rolling pin - sprinkle these on top as a garnish, along with the sliced green onions.
- To serve, pile the veggie noodles on a plate, then top with the chicken and vegetable mixture. Drizzle on the sauce. Add Garnish of green onions, cashews, pepper flakes.
- Serve the remaining dressing on the side.
Notes
Alternatively, skewer your chicken and grill till the internal temperature reaches 165 degrees F. (If grilling, soak chicken on skewers in marinade for 30 minutes before grilling.)
Tried this recipe?Let us know how it was!