With a zesty peanut and lime sauce, this low-carb chicken stir-fry with spiralized zucchini noodles makes a yummy lunch or dinner.
Recipe tags: chicken base, easy difficulty, lunch, chicken, other
| ⅓ cup | smooth peanut butter |
| ¼ cup | lime juice |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 Tbsp | The Original “Louisiana” Brand Hot Sauce™ |
| 4 tsp | brown sugar |
| 1 Tbsp | soy sauce |
| 1 Tbsp | sesame oil |
| 1 Tbsp | minced fresh ginger root |
| 3 cloves | garlic, minced |
| 2 Tbsp | canola oil |
| 12 oz | boneless skinless chicken breasts, thinly sliced |
| 2 cups | thinly sliced cabbage |
| 4 cups | spiralized zucchini noodles |
| 4 cups | spiralized carrot noodles |
| 1 cup | shredded cooked edamame |
| ⅓ cup | crushed toasted cashews |
| 2 Tbsp | finely chopped fresh cilantro |
| Lime wedges, for serving (optional) |
Whisk together peanut butter, lime juice, Roasted Chicken Base, 3 Tbsp hot water, hot sauce, sugar, soy sauce, sesame oil, ginger and garlic; set aside.
Heat canola oil in wok or large skillet set over medium-high heat; cook chicken for 3 to 5 minutes or until starting to brown. Stir in cabbage and cook for 1 to 2 minutes or until starting to wilt. Stir in sauce; bring to boil. Cook for 1 minute.
Add zucchini noodles, carrot noodles and edamame to skillet; cook for 1 to 2 minutes or until zucchini and carrots are just starting to wilt.
Garnish with cashews and cilantro. Serve with lime wedges (if using).
Tips: Use store-bought spiralized zucchini and carrot noodles for easy preparation. For a gluten-free dish, substitute gluten-free tamari sauce for soy sauce.