- 1 lb chicken breasts, sliced into bite sized pieces
- 2 tablespoon sesame oil
- 4 cloves garlic, chopped
- 3 tablespoon tamari (or coconut aminos)
- 2 teaspoon fish sauce
- dash crushed red pepper
- ½ teaspoon ginger
- 1 red pepper, sliced thin
- ½ cup sugar snap peas
- ½ cup fresh thai basil
- 1 cup zucchini noodles
Heat 1 tablespoon of sesame oil over medium-high heat. Add chicken cooking until browned on all side about 7 minutes.
While chicken cooks mix garlic, tamari, fish sauce, crushed red pepper and ginger to a small bowl and whisk.
When chicken is done, remove from pan.
Add another tablespoon of sesame oil and add red peppers and sugar snap peas. Cook for about 5 minutes.
Add the zucchini noodles and chicken to pan. Pour the sauce over everything and toss gently cooking for a few minutes so zucchini noodles can heat up and sauce can get mixed around. Add a generous amount of Thai basil leaves and stir.
Serve immediately.For paleo version use coconut aminos, not tamari.
Calories: 230kcal | Carbohydrates: 6g | Protein: 27g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1128mg | Potassium: 719mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1535IU | Vitamin C: 59.3mg | Calcium: 39mg | Iron: 1.6mg