2 Servings 10 min Cook
1 Cloves, minced Garlic
4 Tbsp Peanut Butter With Omega-3
3 Tbsp Soy Sauce
1 Lime yields Lime Juice
1 Tsp Ginger
1 Tsp Crushed Red Pepper Flakes
4 Tbsp Olive Oil
1 Grams Chicken Breast Tenders
2 Large Zucchini
1 Large (7-1/4" to 8-/1/2" long) Carrots
1 Cup Alfalfa Sprouts
4 Cup Fresh Cilantro
1 Cup chopped Onions
1 Tbsp Sesame Seeds
2 Tbsp Fresh Cilantro
1 Cup Peppers Sauce
Spiralize zucchini and carrot or use a peeler, very carefully, to cut zucchini and carrot into noodles.
In a small bowl, whisk together garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes.
Heat a large skillet to medium high heat.
Add oil and chicken tenders.
Sauté 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 2 tablespoons of oil, zucchini noodles, and carrot noodles.
Flash stir fry for 2 minutes, stirring constantly.
Remove noodles and place in large bowl along with chicken, red pepper, sprouts, fresh cilantro, green onions, and spicy peanut sauce.
Toss until all noodles are coated.
Serve and garnish with sesame seeds, cilantro, and pepper sauce.