Peanut Chicken Stir Fry

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Easy Peanut Chicken Stir Fry



INGREDIENTS
  • Chicken Marinade:
  • 1 lb chicken breast tenders
  • 1 tsp ground coriander
  • ¼ cup avocado oil
  • 1 tsp garlic, minced
  • 2 tbsp tamari (gluten-free soy sauce)
  • 1 tsp rice vinegar
  • ½ tsp sesame oil
  • ½ tsp onion powder
  • Peanut Sauce:
  • ½ cup natural peanut butter
  • ½ can of 13oz coconut cream
  • 2 tbsp onion flakes
  • 2 tbsp tamari (gluten-free soy sauce)
  • 2 tsp garlic, minced
  • 1 tsp curry powder
  • 1 tbsp fresh lime juice
  • ½ tsp sesame oil
  • ¼ tsp red pepper flakes
  • Stir Fry:
  • 3 cups zucchini, spiralized
  • 1 red bell pepper, cut in slices
  • 1 tbsp avocado oil


INSTRUCTIONS
  1. To make the marinade, combine coriander, avocado oil, garlic, tamari, rice vinegar, sesame oil, and onion powder in a bowl and mix thoroughly. Add the chicken and stir until covered. Cover the bowl and marinate in the fridge for at least 30 minutes.
  2. While chicken is marinating, make the peanut sauce. Heat peanut butter and ½ can of coconut cream on medium. Add the remaining ingredients: onion flakes, tamari, garlic, curry powder, lime juice, sesame oil, and pepper flakes. Heat on medium high and bring to a low boil. Continue to stir until sauce thickens, then remove from heat and set it aside.
  3. Preheat oven to 350. On a foil-lined baking sheet, spread out the chicken and bake for 10 minutes. Remove from oven and flip chicken over and brush on peanut sauce. Continue to bake chicken for an additional 10 minutes.
  4. Heat avocado oil in a pan on medium high heat. Add zucchini and bell pepper and cook for about 5 minutes. Add 2 tbsp of peanut sauce and stir until coated. Cook for an additional 3-4 minutes until soft.
  5. To build a bowl, add stir fry and chicken. Serve with cucumber salad and additional peanut sauce, and garnish with crushed peanuts and lime wedge.