Chicken Satay Zoodles

Dietary Preferences: Gluten-free (if using gluten-free soy sauce), Low-carb
Cook Time: 10 minutes
Total Time: 50 minutes

Ingredients

• 1 lb (about 450g) boneless, sliced into strips

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons olive oil

• 1 tablespoon natural peanut butter (no added sugar)

• 1 teaspoon curry powder

• 1 clove garlic, minced

• 1 teaspoon fresh ginger, grated

• Salt and pepper to taste

• 4 medium zucchinis, spiralized into zoodles

• 1 cup cherry tomatoes, halved

• 1 cucumber, thinly sliced1 cup red bell pepper, thinly sliced

• 1 cup shredded cabbage

• 1/4 cup chopped cilantro

• 2 tablespoons natural peanut butter (no added sugar)

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon lime juice

• 1 teaspoon sesame oil

• 1 teaspoon Sriracha sauce to taste

• 1 teaspoon fresh ginger, grated

• Water (as needed for desired consistency)

Instructions

1. In a bowl, combine soy sauce, olive oil, peanut butter, curry powder, garlic, ginger, salt, and pepper. Marinate the chicken strips in this mixture for at least 30 minutes.

2. Heat a grill or grill pan over medium-high heat. Cook the marinated chicken strips for about 4-5 minutes on each side, or until thoroughly cooked.

3. In a large bowl, combine the zoodles, cherry tomatoes, cucumber, red bell pepper, shredded cabbage, and cilantro.

4. Whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, Sriracha, and ginger. Thin with water as necessary to achieve the desired consistency.

5. Add the grilled chicken to the salad. Drizzle with the satay dressing and toss to ensure everything is evenly coated.

6. Serve the Chicken Satay Zoodles!

Enjoy this nutritious and satisfying meal, perfect for maintaining dietary needs while delivering a flavorful experience.