5 Chicken breasts, boneless, skinless, sliced, bite sized pieces (you can use boneless skinless thighs)
2 medium zucchini, (spiraled, using spiral veggie slicer)
1 large carrot (spiraled, using spiral veggie slicer)
1 handful of bean sprouts (optional)
1 small bunch of green onions
1 cup of coconut milk
1 cup of chicken stock
2 tablespoons of all natural unsweetened peanut butter
1 tablespoon of soy sauce
1/2 tsp freshly minced ginger, (if you like ginger add more, I like just a hint of ginger)
1 tsp of garlic powder
dash of cayenne pepper
dash of red pepper flakes
Salt & Pepper for seasoning the chicken
Chopped cashews for garnish (optional)
Chopped cilantro for garnish (optional)
Turn slow cooker on low and add the coconut milk, chicken stock, peanut butter, soy sauce, ginger, garlic powder, 2 green onions chopped including the whites, cayenne, and red pepper.
Whisk until the peanut butter is completely melted.
Season the chicken with salt and pepper. I like to saute any meat before it goes into the slow cooker but you can skip this step if you don’t have time. If you have time, brown your chicken in a skillet to get the flavors going.
By now the sauce is warm, place your chicken breasts into the slow cooker.
Cook for 4 hours on low.
While that’s cooking you can make your zucchini noodles and shred the carrot , wash the bean sprouts. Place each veggie into 3 separate bowls so you can pick your veggies later, or toss them all together if desired.
To serve, choose your veggies and place the zucchini noodles, shredded carrots and bean sprouts in a soup bowl, add the chicken and sauce over the noodles, and garnish with green onions, chopped cilantro and chopped cashews.
Here’s my new favorite kitchen gadget, it’s a spiral vegetable slicer.