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
Instructions
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
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.
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.
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.
Remove skillet from heat, add chicken and peanut sauce and toss well to coat. Garnish with sesame seeds and cilantro