No-Reheat Thai Chicken, Zucchini and Carrot Bowls
Thai chicken bowl will satisfy your takeout cravings at work! Packed with veggies and flavor and you don't have to reheat it!
Servings: 3 servings
Ingredients
Chicken/tofu marinade
- 1 tablespoon brown sugar or agave
- 1/2 cup soy sauce
- 3 lime 2 for the marinade, 1 for garnishes
Peanut sauce
- 1/3 cup soy sauce
- 1/4 cup nut butter
- 1 tablespoon sriracha optional
- 1 tablespoon rice vinegar
- 1 tsp sesame oil
- 2 tsp agave, maple syrup or honey plus, more as needed
everything else
- 6 oz rice noodles or any pasta
- 16 oz chicken breast chopped, sub shrimp if desired
- 1 zucchini sliced into long strips (or spiralized)
- 2 cups shredded carrots (can just use whole carrots, chopped)
- 3/4 cup green onion chopped
- 2 tablespoons olive oil or coconut oil
- salt and pepper to taste
Instructions
- Mix the soy sauce, brown sugar and juice from 2 limes together (taste to adjust) and pour the mixture in a zip-top bag with the chicken. Set aside.
- Combine all the peanut sauce ingredients in a bowl. Mix, taste and adjust flavors to your preference. Set aside.
- Cook rice noodles/pasta according to the package.
- Add 1 tablespoon oil to a large skillet over medium heat, followed by the chicken. Cook for 7-10 mins (3-5 mins if using shrimp), stirring frequently until cooked through. Remove from pan and set aside.
- Add remaining oil to the skillet, followed by the zucchini, carrots and 1/2 of the green onions. Add salt and pepper to taste. Cook for about 5 mins, stirring, until tender-crisp.
- Add the cooked chicken, noodles and 1/2 of the peanut sauce to the skillet (reserve the rest). Reduce heat and toss to combine well.
- Divide the noodle mixture into three containers. Garnish with remaining green onion and a lime wedge. The remaining sauce should be stored in smaller containers or one larger one to be added to the meal right before eating (this helps get the noodles unstuck, if that happens).
