Ingredients

• 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)

Peanut Sauce

• 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)

Optional Toppings

• 1 tbsp sesame seeds
• A handful of chopped cilantro
• ½ cup peanuts
• 1 tbsp chopped green onion
  

Instructions

• 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.