Cookbooks are my favorite type of book, I read them front to back just like a real book. Chrissy Teigen's cookbook, Cravings has been my bible for the past year or so. Every recipe is good- EVERY one of them! I'm on day 22 of clean eating and I was craving the Sesame Chicken Noodles, so I doctored up the recipe a little bit to make it compliant. And I really didn't miss the fettuccine that much!
This recipe was so fast and easy, that I made it on my lunch break and came back to the office with 2 minutes to spare! Some of the ingredients can be found in the February Whole Box. The star of the dish is the Soom Foods Tahini. I've used other Tahinis that can be super gritty, and the oils separate. This is the smoothest Tahini I've ever had! Also, I'm 100% always in a hurry (hence making this entire meal on my lunch hour) ,so the Veggie Noodle Co. Zucchini Spirals definitely came in handy. There is a free coupon in your February Whole Box- wahoo!
Good thing is, you probably have most of these ingredients already!
First, Cut up your chicken into small one inch squares. Coat the pan with the sunflower oil, or you can sub for your favorite cooking oil (coconut or olive oil work just fine!). Then saute on medium heat until completely cooked.
While your chicken is cooking, combine the sesame oil, sunflower oil, peanut oil, tahini, coconut aminos, red wine vinegar, chili oil, cayenne, and garlic until smooth.
Zucchini noodles have a ton of moisture in them. Let them sit on a paper napkin and blot them really good until most of the moisture is removed.
Saute the zoodles for about 2-3 minutes in a pan with a little cooking oil, just until they are al dente. Then combine all ingredients, making sure to fold the zoodles into the mixture gently!
Add a little green onion to the top and serve right away! This dish is perfect for 2-3 people.
8 ounce boneless, skinless chicken breast
Veggie Noodle Co. Zoodles
2 teaspoons sesame oil
1/4 cup sunflower oil
1/4 cup Soom Foods tahini
3 tablespoons Coconut Aminos
2 tablespoons red wine vinegar
2 teaspoons chili oil, or more if desired
1/4 teaspoon cayenne pepper
1 clove garlic, minced
2 green onions, thinly sliced
Cut the chicken into small one inch chunks and saute in sunflower oil (or any other oil of your choice!)
While the chicken is cooking, in a medium bowl whisk together 1 teaspoon of the sesame oil, sunflower oil, peanut oil, tahini, coconut aminos, red wine vinegar, chili oil, cayenne, and garlic until smooth.
Place the zoodles on a paper napkin and blot them to remove the moisture. Then saute them in sunflower oil for 3-4 minutes until al dente.
Once the chicken is cooked, add it to the sauce mixture.
Fold the zoodles into the sauce/chicken mixture.
Garnish with green onions .