Ingredients
1-2 Tablespoons sesame oil
2 teaspoons minced or chopped garlic
1/2 cup shredded carrots
1 /2 cup thinly sliced cabbage (I use red)
1/2 large bell pepper, thinly sliced (I use red)
2 large zucchini, spiralized into noodles
120g chicken breasts cut into pieces
2 tablespoon coconut oil
1/4 cup broccoli
Toppings
2 Tablespoon peanuts
1 teaspoon sesame oil
1 large egg
Salt & pepper
Peanut Sauce
1/4 cup creamy natural peanut butter
1 tablespoon raw honey (optional)
1 tablespoon tamarind paste
2 Tablespoon sesame oil
1 Tablespoon apple cider vinegar
1 teaspoon fresh ginger, minced
1–2 teaspoons Chilli flakes or powder
Salt
Instructions
Wash and cut all vegetables, and crush garlic. Wash and cut chicken breast into small cubes. Add 2 tablespoon of coconut oil, set fire in medium and once the oil is heated put the chicken pieces, and sprinkle salt and pepper. Cook the chicken cubes, until they turn golden brown turning them around. Once done take off fire and set aside. In the same pan add in the sesame oil let it get warm. When oil is heated add crushed garlic, and stir, once garlic is cooked slightly, add all other vegetables, and cook for couple of minutes. Stir in the chicken, and finally add zucchini. Maintain fire in low. Mix seasonings as desired. Prepare peanut sauce separately in a pot by adding all ingredients and mix well. Finally add egg and mix well, ensuring zucchini is not over cooked. Switch off the cooker and mix peanut sauce and sprinkle fried peanuts and serve immediately.
YIELD: 2 Servings, PREP TIME: 15 minutes, TOTAL TIME: 45 minutes
