Spicy Chicken Cashew Zucchini Noodles are a great healthy meal option. Easy to make, requires little time, plus who doesn’t love a good homemade stir-fry dinner? Grain-free, paleo-friendly.
Well things are slowly but surely starting to get back to normal around here in my neck of the woods. Read: messy kitchen (and face), fallen food on the floor, full notebook of recipe ideas, and countless trips to the grocery store.
But where to begin with all of my thoughts and list of ingredients running through my head…
I realized it’s been quite some time since I’ve shared a meal with you all. A meal that you’d eat for dinner and have leftovers, kind of meal.
Truth is I’ve been pretty lazy in the kitchen when it comes to getting creative with dinner for Drew and I. We’ve been eating our (my) go-to roasted brussels sprouts, sweet potatoes and fish or whatever other kind of protein we decide to have. Or tacos… those are always easy. Or burgers, because then Drew can grill and I don’t have to worry about much else :-p
But I really have missed having a variety of dinners in our diet. Do you get stuck in these ruts too? I blame my lack of routine lately. The season of summer and travel can be hard on those who thrive on routine. But I suppose what it comes down to is just sticking to something, anything, to keep you moving forward. Of course it is good to let go a little too. But too much of that and I start to feel a little lost.
It took me several days after getting back from the UK to jump into the kitchen again and start some recipes. For whatever reason, I get a little nervous about what to make for you all next. It may sound silly, but it’s true. What kind of recipes do you want? What snacks are you looking for? Do you need dinner ideas? What healthy desserts do you crave? I put quite a bit of thought into what I want to share with you all. Maybe sometimes too much thought. Chronic over-analyzer here.
But when I thought about what’s been missing here on the blog lately, I realized it’s also been missing in my own life a bit too.
So here we are with a spicy chicken cashew zucchini noodle dish.
A simple, wholesome dish packed with veggies and protein.
I love adding zucchini noodles to dishes like these because not only are they healthy but cheap! I just can’t be bothered standing in the Asian section of the grocery aisle looking at all of the noodle options. There are too many to choose from! And then I have to look at all of the ingredients and prices and compare, yadda yadda… or is that just me? Quite possibly, yes.
But zoodles are easy and fun and delicious.
Oh! I also went to Fresh Thyme for the first time the other day and got this awesome deal on some pre-sliced chicken breast, only $2.39 for one pound! And it was even labeled “stir-fry”. Clearly I was inspired. I came home explaining to Drew how excited I was and he just kind of looked at me blankly. “Oh is that a good price…?”, he finally asks. Goes to show who does the grocery shopping around here… or who is just OCD and constantly looks at the price of everything…
We’re getting back to basics and using some chopped bell peppers, red onion, zucchini, and chicken breast (or use a vegan-friendly protein option like tofu or tempeh!).
Then for the sauce it’s a rendition from this recipe, but we’re replacing the curry paste with SRIRACHA. Never in a million years did I think I’d be adding sriracha to a sauce (previous spice wimp) but thankfully my taste buds have adapted for the better.
And guys, don’t shy away from making your own stir-fry sauces! They really are super easy, you just need to make sure you have a well stocked pantry. 🙂 You’ll save money and you won’t be adding tons of artificial ingredients or food additives into your diet.
- 1 tbs avocado oil
- 2 tsp red pepper flakes
- 1 lb chicken breast, diced
- 1 cup chopped red bell pepper (1 medium)
- ½ cup chopped orange bell pepper (1/2 medium)
- ½ cup chopped yellow bell pepper (1/2 medium)
- ½ cup chopped red onion
- 2 medium zucchini,inspiralized
- 2-3 green onions, chopped
- cashews for garnish
- for the sauce:
- ¼ cup cashew butter
- ¼ cup coconut aminos (or tamari or soy sauce)
- 1 TBS molasses or honey
- 2 tsp minced garlic
- 1 cube fresh ginger, peeled
- ½ TBS sriracha, or more to taste
- salt & pepper to taste
- In a small food processor or blender, add in all of the sauce ingredients and blend until smooth. Set aside.
- In a large skillet heat oil and red pepper flakes for about 1 minute. Add diced chicken and cook on medium heat until cooked through, about 5 minutes. Remove chicken from pan and transfer to plate.
- In same skillet add peppers and onions. Cook on medium-high heat stirring constantly for about 2-3 minutes. Add in your zucchini noodles, chicken breast, and spicy cashew sauce and stir together. Garnish with green onions, cashews, and serve!
Store leftovers in fridge and best enjoyed within 3 days.
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how about you?
- Are you good at changing up your dinner routine?
- What’s your favorite go-to dinner meal for an easy, healthy dish? I’d love to try something new 🙂
making something from FMK? Tag me so I can have a looksee …
I LOVE seeing what you’ve made.
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