Preparation Time: 20 minutes
Cook Time: 20 minutes
Serves: 4 servings
What's Needed For The Sauce?
4 minced cloves garlic
2 tbsps rice vinegar
1 tbsp sriracha
6 tbsps tamari or soy sauce, reduced sodium
2 tbsps honey
6 tbsps olive oil
1 tbsp lemon juice
What's Needed For The Chicken?
1 large (spiralized) zucchini
1 cup shredded chicken
1 (16 ounce) package mushrooms
1 (sliced thinly) bell pepper
2 cups broccoli florets
2 tbsps olive oil
Garnish
Cilantro, chopped
Green onions, sliced
Peanuts, chopped
Directions
1. Add 1 tbsps olive oil into a skillet over med-high heat.
2. Place zucchini noodles into the oil.
3. Cook until zucchini noodles becomes tenderized to an extent.
4. Take off heat and transfer zucchini noodles into a bowl and set aside.
5. Place another 1 tbsp olive oil to the skillet.
6. Add broccoli, bell pepper and mushrooms into the skillet and cook until softened.
7. Place olive oil, lemon juice, tamari sauce, honey, rice vinegar, sriracha and garlic into a separate skillet.
8. Reduce heat to low and stir often until sauce starts to simmer.
9. Take off the heat.
10. Once the broccoli mixture becomes softened, add zucchini noodles and shredded chicken into the skillet and stir to combine.
11. Transfer sauce mixture over zucchini noodles and shredded chicken mixture.
12. Stir well to combine.
13. Top with sliced green onions, peanuts and chopped cilantro and stir in before you serve.
14. Share into 4 meal prep containers.
15. Cover and refrigerate for up to 4 days.