This quick and easy chicken skillet meal is infused with thai flavors and lots of veggies! The whole family will love it!
2 TBSP sesame oil
4 garlic cloves, minced
1 TBSP peeled minced ginger
1/4 cup honey
1/4 cup peanut butter
1/4 cup soy sauce
3 TBSP rice vinegar
4 medium zucchini
1 cup shredded carrots
1 cup shredded purple cabbage
5 green onions, chopped
1 lb boneless skinless chicken breasts
Line a sheet pan with paper towels.
Wash the zucchini and cut off the ends.
Spiralize the zucchini and then place on a sheet pan. Sprinkle with salt and then place more paper towels and allow to sit.
Heat a large skillet over medium heat with the sesame oil.
Cook chicken breasts for 4 minutes per side, or until no longer pink in the middle.
Remove from skillet and keep warm.
In a glass, mix together the sauce.
To the skillet, add the shredded carrots, cabbage, green onions, ginger and garlic and sauce.
Sautee for 3 minutes, stirring occasionally.
Chop the chicken into bite sized pieces and toss it and the zoodles into the skillet with the veggies, tossing to coat and allowing everything to heat back up for 3 minutes.
Serve immediately, sprinkling sesame seeds on top.