Teriyaki Chicken Zucchini Noodle Stir-Fry
Ingredients
- 1 small orange
- ⅓ cup coconut aminos
- 1 Tbsp rice vinegar
- 1½ Tbsp arrowroot flour
- 2 lb boneless, skinless chicken thighs, cubed
- 2 Tbsp avocado oil
- 4 cloves garlic, minced
- ½ tsp salt
- ¼ tsp crushed red pepper
- 2 red bell peppers, sliced
- 1 (12-oz) pkg stir-fry vegetables
- 3 (10-oz) pkg zucchini noodles
- 2 Tbsp toasted sesame seeds
Instructions
- Grate zest and squeeze juice from orange into a small bowl; whisk in coconut aminos, vinegar, and arrowroot flour.
- Cook chicken in hot oil in a large, deep skillet over medium-high heat 4 to 6 minutes or until done, stirring occasionally. Add garlic, salt, and red pepper; cook 30 seconds or until fragrant. Remove chicken from skillet.
- Add bell pepper and stir-fry vegetables to skillet; cook 4 to 5 minutes or until crisp-tender. Add zucchini noodles; cook 2 minutes, stirring occasionally.
- Add cooked chicken and orange mixture to skillet; simmer 2 minutes or until thoroughly heated and thickened, tossing. Sprinkle with sesame seeds.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
352
|
352
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 34 | 34 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 644 | 644 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 0 | 0 |
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