Asian Cashew Zoodles

I found this recipe in the Whole30 cook book and then modified it to make it my own. If you’re not into zoodles, I still recommend making this sauce because it’s amazing. I may or may not have been eating it by the spoonful… I loved it so much that I made it again the next day and used it as salad dressing over my spinach and kale salad. Even Erik loved it, so that’s a plus. Did I mention its Whole30 and Paleo approved with no added sugar?

Ingredients:

  • 1 zucchini
  • 1 boneless chicken breast (diced to cubes/bitesize)
  • 1 cup mushrooms (sliced)
  • ½ cup chopped peppers (I used a yellow pepper)
  • ¼ cup cashews (chopped)
  • Scallion/Green onion (optional)
  • Sesame seeds to top
  • ½ tbsp. ghee or butter
  • salt & pepper to taste

For the sauce:

  • 2 tbsp. coco aminos
  • 1 tbsp. rice vinegar
  • 1 tbsp. almond butter
  • 2 tbsp. water
  • 1 tsp minced garlic
  • ¼ tsp ground ginger
  • ½ tsp red crushed pepper
  • 5 cashews

Instructions:

  • Using a spiralizer, make zoodles out of the zucchini (I use this one from Crate & Barrel)
  • Salt the zoodles, toss, and place in a strainer for 10 minutes to lose any access water
  • While the zoodles are sitting, add the ghee to a skillet and melt over medium heat
  • Add the chicken and cook, flipping until all sides brown
  • Once chicken is browned, add peppers and mushrooms and cook on medium heat
  • Rinse zucchini noodles under water and then ring out in a paper towel (I know this seems redundant)
  • Add zucchini noodles to the chicken, mushrooms, & peppers
  • Add a pinch of salt & pepper and toss with kitchen tongs
  • Let cook on low for 2 minutes
  • Add all of your sauce ingredients into a small food processor/blender and puree
  • Plate the zoodles, chicken, and veggies then drizzle the sauce over
  • Top with cashews, sesame seeds, & green onion

** I do not add the sauce to the pan, the zoodles may become soggy

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Posted by

Hi, I’m Bri! A Chicago native and Atlanta transplant but my real home is in the kitchen. Whether I’m eating or cooking (or washing dishes) you can find me there! My passion for food and experiment has become my after work obsession. Erik’s my husband, he has the lucky job of being my personal taste tester.

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