A quick and healthy recipe featuring spiralized zucchini noodles (zoodles) with boneless skinless chicken thighs, tossed in a flavorful chili garlic sauce, and garnished with peanuts and sesame seeds.
Combine all the sauce ingredients in a large bowl, whisk and set aside until you are ready to use. Using a spiralizer with the biggest attachment, sprialize the zucchini. Place in a bowl and set aside. In a cast iron skillet or grill on medium heat, add some oil. Season and cook the chicken thighs to 165 degrees internally. Let rest for 5 minutes then slice thinly. In a large pan on medium heat, add 1 Tbsp of oil. Sauté the shallot, garlic, ginger, and chili flake for about 5 minutes. Add the red bell pepper, season with salt and sauté for about 3 minutes then add the zoodles. Sauté for 1 minute then add the sauce. Continue to cook for 2 minutes then add the green onion. Once the sauce has thickened slightly and is coating the zoodles they are done. (NOTE: the zoodles cook very fast. You want to cook them slightly under done since the residual heat will cook them the rest of the way). Now you are ready to serve the chili garlic zoodles with some sliced chicken on top, garnish with crushed peanuts, sesame seeds, and green onion. Enjoy!
