- 2 tbsp sesame oil (you’ll need more for the peanut sauce below)
- 2 tsp minced garlic
- 1 cup thinly sliced red cabbage
- 1 cup shredded carrots
- 1 cup chopped broccoli
- 1 large bell pepper, thinly sliced
- 3 large zucchini, spiralized into noodles
- 4 large chicken thighs, cooked and chopped (about 2–3 cups)
- ½ cup creamy peanut butter (no sugar)
- ⅓ cup honey
- ⅓ cup low sodium soy sauce (Bragg’s liquid aminos or Coconut Secret coconut aminos)
- 2 tbsp sesame oil
- 2 tbsp rice vinegar (or apple cider vinegar)
- 2 tsp fresh ginger, minced
- 1–2 tsp Sriracha (or any hot Chile sauce)
- 1 tbsp sesame seeds
- A handful of chopped cilantro
- ½ cup peanuts
- 1 tbsp chopped green onion
- Heat two tablespoons of sesame oil and the garlic in a large skillet over medium heat.
- Cook cabbage until tender, then add the carrot, broccoli and pepper slices. Cook for about 5 minutes until the vegetables are a little tender.
- Add the zucchini noodles and cooked chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside.*
- Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined.
- Add hot Chile sauce to taste, 1 to 2 teaspoons. Once the sauce is heated through, pour over the chicken and vegetables. Toss everything until combined.
- Place on a serving dish and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
*If your skillet isn’t quite big enough, you can do this step in batches.