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No-Reheat Thai Chicken, Zucchini and Carrot Bowls

Cuisine Thai Inspired
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings

Ingredients

Chicken/tofu marinade

  • 1 TBSP 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 TBSP sriracha optional, if you like heat
  • 1 TBSP rice vinegar
  • 1 tsp sesame oil
  • 2 tsp agave, maple syrup or honey add 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 TBSP 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 Ziploc bag with the chicken. Set aside.
  • Prepare the peanut sauce by adding all the ingredients to a bowl. Mix, taste and adjust flavors to your preference. Set aside.
  • Cook rice noodles/pasta according to the package.
  • Add 1 TBSP 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).