Thai Chicken with Spicy "Peanut" Sauce (Whole30)
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 medjool date, pit removed and chopped
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, finely grated
  • ¼ cup sunflower butter
  • Juice of ½ lime
  • 6 Tbsp coconut aminos
  • 1 Tbsp sesame oil
  • ⅛ tsp salt
  • ¼ tsp crushed red pepper flakes
  • 2 Tbsp olive oil, divided
  • 1¼ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 medium zucchini, spiralized
  • 1 cup shredded carrots
  • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 Tbsp sesame seeds
  • ½ cup cilantro, chopped
  1. Put chopped date in glass measuring cup and cover with about ¼ cup water. Microwave on high for 1 minute. Mash date using a fork against the sides of the measuring cup. Add garlic, ginger, sunflower butter, lime, coconut aminos, sesame oil, salt, and
  2. In a small bowl whisk together garlic, ginger, sunflower butter, lime juice, coconut aminos, sesame oil, salt, and crushed red pepper; whisk well and set aside.
  3. In a large, nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken, sprinkle with salt and pepper, and cook 3-4 minutes per side or until cooked thoroughly. Remove chicken from skillet and set aside.
  4. Return the skillet to the heat and heat the remaining tablespoon of olive oil. Once hot, add the zucchini, carrots, and bell peppers. Stir constantly with tongs and allow to cook for 2 minutes, just long enough to warm the vegetables thoroughly and soften slightly.
  5. Remove skillet from heat, add chicken and peanut sauce and toss well to coat. Garnish with sesame seeds and cilantro
Recipe slightly adapted from Whole Fork

For leftovers, set aside the dressing for the zoodle portion remaining. Toss with "peanut" sauce just before serving for best results
Nutrition Information
Serving size: ¼ recipe Calories: 439 Fat: 23.3 Carbohydrates: 26.3 Sugar: 9.3 Sodium: 928 Fiber: 5.8 Protein: 33.8 Cholesterol: 69
Recipe by Prevention RD at