Asian Chicken
/INGREDIENTS
For the Chicken:
• 1 lb boneless skinless organic chicken breast
• 1/4 cup coconut aminos
• 2 tbsp organic raw honey melted
• 1 inch knob fresh ginger, grated
• 3 cloves of garlic, crushed
• 1 tsp red pepper flakes
Non-Noodles:
• 3 medium zucchini. To make the noodle shape, I use a julienne peeler. You can find these at the regular grocery store. But if you don’t have one, just use a vegetable peeler. Your noodles will be thicker like fettuccine, but they will still be great.
• 1 onion, thinly sliced
• 1 bell pepper, any color, julienned
• 2 cloves of garlic, minced
• 1 inch knob of ginger, minced
• 1/4 cup coconut aminos
• 1/4 cup tahini (if you don’t have tahini, just use pure almond butter )
• juice of 1 lime
• 2 tbsp honey, melted
• Cilantro to garnish
DIRECTIONS
For the Chicken:
• Throw the chicken along with the coconut aminos, honey, ginger, garlic and rep pepper flake in a dish and massage it into the chicken. Refrigerate and marinate for at least one hour but overnight is great.
• Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the chicken to the pan and cook about 5 minutes per side if you’re using thighs.
• When the chicken is cooked through, remove it from the pan and set it aside to let it rest while you cook your non-Noodles.
Noodles: