Spicy Thai Chicken And Zoodles

Oodles and Oodles of Zoodles

As a true lover of pasta I wasn’t convinced that a zucchini noodle or “zoodle” would be a satisfying substitute. Turns out I was surprised! Zucchini noodles are fun to make, gluten free, and they will likely leave you feeling as if you had a pasta experience without the guilt. Go on, we’re having seconds!

To spiralize your zucchini you’ll want to give it a little practice. There are many spiral slicers available and I recently upgraded from a hand-held spiralizer to a fancy one from KitchenAid that transformed me into a Zoodler Pro!

It’s because of this recipe that I was inspired by spiralizing, so I hope you enjoy this dish as much as I do!

Foodie Tips:

❤ I once made the peanut sauce a couple of days in advance and was convinced it tasted even better once things were able to mingle. The sauce is so good I usually double it.

❤ If you’re shy about spicy foods you can omit the red pepper flakes. I often sneak in a little extra.

❤ This dish pairs well with spring or egg rolls (shown).

Time To Prepare:

About 25 minutes.

For The Spicy Peanut Sauce:

1  |  Garlic Clove, Peeled & Smashed
½ Cup  |  Peanut Butter
1 Tablespoon  |  Lime Juice
1 Inch  |  Fresh Ginger, Diced
½ Teaspoon  |  Red Pepper Flakes
2 Tablespoons  |  Soy Sauce
1 Teaspoon  |  Light Brown Sugar
⅓ Cup  |  Water

For The Main Dish:

3-4 Tablespoons  |  Olive Oil
1 Pound  |  Chicken Tenders, Diced
2  |  Zucchini, Spiralized
1 Large  |  Carrot, Spiralized
1  |  Red Bell Pepper, Julienned
¼ Cup  |  Fresh Cilantro, Diced
¼ Cup  |  Green Onions, Diced
To Garnish  |  Toasted Sesame Seeds
To Garnish  |  Peanuts, Chopped
To Garnish  |  Juice of Lime

What To Do:

1. In a food processor or blender combine the eight spicy peanut sauce ingredients and set aside.

2. Heat a large skillet to medium-high heat. Add about 1-2 tablespoons of olive oil and the chicken tenders. Sauté each side for 3-4 minutes. Remove the chicken from the heat and let it rest until cooled. Then dice the chicken.

3. In the same large skillet over medium-high heat add 2 tablespoons of olive oil, the zucchini and carrot noodles. Flash fry for 2 minutes, stirring constantly.

4. Remove the noodles and place them in a large bowl along with the chicken, red pepper, fresh cilantro, green onions and spicy peanut sauce. Toss until the noodles are well coated.

5. Serve garnished with toasted sesame seeds, more chopped peanuts, and a squeeze of lime juice.

Enjoy this dish!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Firecracker Coleslaw Recipe

Bring Color And Flavor To Your Table

With our taste buds searching for a different kind of slaw we rested on this firecracker coleslaw recipe which we find perfect for the Fourth of July and family BBQs.

This is a colorful dish that’s fresh, crunchy and packs some delightful heat thanks to our trusted friend – the jalapeño. In coleslaw? Keep it tastefully weird, right?! This dish is extremely flexible and you can experiment by introducing your own favorite ingredients.

We never stray too far away from the original recipe.

Foodie Tips:

❤  Ingredients that sometimes make a cameo in our dish include fresh crumbled bacon or some chopped Texas pecans.

❤  For those searching for less heat you can reduce or eliminate the fresh jalapeño or add a bit more cabbage.

Ingredients:

The Dressing
1 ½ Tablespoons  |  Salt
1 Clove  |  Garlic, Minced
½ Cup  |  Cider Vinegar
⅓ Cup  |  Sugar
2 Tablespoons  |  Mustard (We’re keen for Trader Joe’s Garlic Aioli Mustard)
2 Tablespoons  |  Vegetable Oil
2 Tablespoons  |  Juice From The Jar Of Pickled Jalapeños (from below)
1 ½ Teaspoons  |  Hot Sauce (we used Hot Picapeppa Sauce)
½ Teaspoon  |  Fresh Cracked Black Pepper
½ Teaspoon  |  Celery Seed

The Slaw
½ Small  |  Green Cabbage, Cored and Shredded
½ Small  |  Red Cabbage, Cored and Shredded
3  |  Carrots, Peeled and Grated
1 Each  |  Red, Green and Yellow Bell Peppers, Seeded and Thinly Slivered
2  |  Fresh Jalapeño Peppers, Seeded and Thinly Sliced
2 Tablespoons  |  Minced Pickled Jalapeño Peppers

Directions: 

1. To prepare the dressing combine the salt and garlic in a large mixing bowl by pressing them together with the back of a spoon to make a paste.

2. Add the remaining eight dressing ingredients and whisk until everything is well-combined. Set aside.

3. Add the six slaw ingredients to the dressing and toss/mix well. Let the slaw rest in your fridge for 30 minutes or up to a few hours. This slaw is best served fresh but will last into the following day.

Yield: 10+ servings (enough for a family picnic or party)

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!