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Chicken Satay with Fiery Veggie Noodle Salad | Trivida Functional Medicine

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Chicken Satay with Fiery Veggie Noodle Salad

Chicken Satay with Fiery Noodles

IMG_4102

Noodles:

  • 1 Zucchini or Italian Squash
  • 2 Large Carrots
  • 1 Large Red Bell Pepper (Optional)

Noodle Sauce:

  • 1 green onion, very finely chopped
  • 2 garlic cloves, minced
  • 2cm piece of fresh ginger, minced/grated
  • 1 red chilli, finely chopped (use as much as you can handle)
  • 2tbsn honey
  • 3tbsn Gluten Free Low Sodium Tamari
  • 2-3 dashes fish sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Sriracha
  • Few sprigs of Cilantro

For the Satay

  • 3 garlic cloves, peeled
  • 2cm fresh ginger, peeled
  • 3tbsn gluten free low sodium Tamari
  • 2tsp honey
  • 1/4 crunchy peanut butter
  • 1 tsp Sriracha
  • ½ tsp of toasted sesame oil
  • Water (as needed)

Chicken and Miranade

  • 1 LB of diced Chicken breast
  • 2tbsn Gluten Free Low Sodium Tamari
  • 1 garlic clove, minced
  • 2cm piece of fresh ginger, minced/grated

veggeti

Directions:

Remove excess fat from Chicken Breast, cube in to 2 inch cubes. Mix together other ingredients for chicken and allow to marinade for 20 minutes to 12 hours (refrigerated).

Mix together ingredients for Noodle Sauce, and allow to rest while you prepare the veggeti noodles. Wash vegetables and peel the carrots. Using a Veggeti Kitchen tool or Vegetable Spiralizer, create your zucchini noodles, then using a vegetable peeler, create ribbons of carrot, julienne the red pepper in to thin fine stripes.

Then put together the Satay Sauce (you may have left over as you only drizzle 1-2 tablespoons on your meal. Use it during the week to kick up your meals or veggies! Mix all ingredients in a food processor, or blender. I have used a hand held blender, which works well. Add water as needed to thin out the sauce.

For the chicken, you can either stirfry or skewer and cook on the grill. Cook thoroughly until chicken is completely done. In another wok, add a drizzle of toasted sesame oil and the veggie noodles. Sauté briefly, then mix with the noodle sauce. Don’t overcook, you want the noodles to stay crunchy, just warm through.

Plate the veggies, add a skewer or about 5oz of cooked Chicken and drizzle with 1-2 TBSP of the Satay sauce. Enjoy!!

saute

 

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