My husband and I are HUGE fans of any food that is Asian-inspired. When we go out to eat, nine times out of ten, we will opt for either Thai, Vietnamese or Korean. It’s just our fave. However, I don’t love some of the less glamorous ingredients that often accompany take-out. Asian food found in restaurants is notoriously laden with MSG. While there are many healthy options available usually, you can never really be sure what sort of nasty vegetable oils the food is cooked in, and you are usually not getting organic vegetables and grass-fed beef. So when we go out, I try not to be too uptight about it, and just enjoy the meal for what it is- DELICIOUS! However, when I cook Asian-inspired food in our home, I LOVE knowing that I’ve used organic chicken and veggies, that it’s cooked in healthy coconut oil, and that there’s absolutely NO MSG.
So this is one of my Asian-inspired meals. It was a big hit. My husband loved it, and my little one ate every last bit off of her plate! There are not actually noodles in this recipe (that’s why I call them “non-noodles”), but you still get that great noodle texture from zucchini noodles! This recipe is gluten free and Paleo, and you can most certainly make it vegetarian by swapping out the chicken for extra veggies. Enjoy!
Ingredients For the Chicken:
- 1 lb boneless skinless chicken thighs (you can really use whatever cut you like. We really like thighs around here)
- 1/4 cup coconut aminos. You can use soy sauce if you prefer.
- 2 tbsp raw honey, melted
- 1 inch knob fresh ginger, grated (this is the microplane I use)
- 3 cloves of garlic, crushed
- 1 tsp red pepper flake
Ingredients for the Non-Noodles:
- 3 medium zucchini. To make the noodle shape, I use a julienne peeler. You can find these at the regular grocery store. But if you don’t have one, just use a vegetable peeler. Your noodles will be thicker like fettuccine, but they will still be great.
- 1 onion, thinly sliced
- 1 bell pepper, any color, julienned
- 2 cloves of garlic, minced
- 1 inch knob of ginger, minced
- 1/4 cup coconut aminos (or soy sauce)
- 1/4 cup tahini (if you don’t have tahini, just use almond butter)
- juice of 1 lime
- 2 tbsp honey, melted
- Cilantro to garnish
Directions For the Chicken:
- Throw the chicken along with the coconut aminos, honey, ginger, garlic and rep pepper flake in a dish and massage it into the chicken. Don’t be afraid to manhandle it- it will just make it more tender. Refrigerate and marinate for at least one hour but overnight is great.
- Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the chicken to the pan and cook about 5 minutes per side if you’re using thighs.
- When the chicken is cooked through, remove it from the pan and set it aside to let it rest while you cook you Non-Noodles.
Directions for the Noodles:
- In the same pan you cooked the chicken in, add a bit more coconut oil if needed and heat it over medium-high heat. Throw your bell pepper and onion into the pan and cook until translucent, about 2 minutes.
- Add the garlic and ginger to the pan, and saute another 2 minutes, until fragrant.
- Add the zucchini to the pan and saute another 1-2 minutes.
- In the meantime, in a large mixing bowl combine coconut aminos, tahini, lime juice and honey. Whisk to combine.
- When the vegetables have finished sauteing, remove from the pan and place into the mixing bowl with the sesame sauce. Toss to coat.
- Garnish with fresh chopped cilantro and serve. Enjoy!