Gluten-Free Asian Peanut Noodles – LOW CAL
Ingredients
- 4 oz chicken breasts
- ½ tsp sesame oil
- 2½ cups zucchini spiralized
- ⅔ cup light coconut milk canned
- 2 tbsp powdered peanut butter
- 2 tbsp gluten free soy sauce
- 1 tsp garlic minced
- 2 tsp ginger minced
- ½ tsp red pepper crushed
- 2 tsp brown sugar Swerve
- 1 tbsp lime juice
- 2 tbsp cilantro chopped
- 2 tsp peanuts chopped
- 1 lime wedge
Instructions
- HEAT the sesame oil in a large pan over medium-high heat.
- BROWN the chicken breast in the sesame oil for 3-4 minutes on each side then remove from the pan.
- REDUCE heat to medium-low and add the coconut milk, powdered peanut butter, gluten free soy sauce, garlic, ginger, crushed red pepper, brown sugar Swerve, and lime juice. Whisk until smooth.
- RETURN the chicken to the pan and simmer in the sauce for 5 minutes.
- TRANSFER the chicken breast to a cutting board and slice thinly.
- ADD the spiralized zucchini to the pan and simmer for 3-4 minutes, until tender.
- TOP the noodles with the sliced chicken breast and garnish with chopped cilantro, chopped peanuts, and a lime wedge.
Nutrition
Calories: 403kcal | Carbohydrates: 24g | Protein: 34g | Fat: 19g | Fiber: 8g | Net Carbs: 16g