Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, thai chicken with spicy "peanut" sauce  (whole30). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Thai Chicken with Spicy "Peanut" Sauce  (Whole30) is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Thai Chicken with Spicy "Peanut" Sauce  (Whole30) is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have thai chicken with spicy "peanut" sauce  (whole30) using 17 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Thai Chicken with Spicy "Peanut" Sauce  (Whole30):

1. Take 1 date
2. Prepare water
3. Make ready 1 clove garlic, pressed
4. Make ready 1 tbsp fresh ginger, finely grated
5. Make ready 1/4 cup sunflower butter
6. Prepare 1/2 of a lime, juiced
7. Prepare 4 tbsp coconut aminos
8. Get 1 tbsp sesame oil
9. Take 1/8 tsp salt
10. Take red pepper flakes
11. Make ready 4 tbsp extra virgin olive oil
12. Get 1 lb chicken tenders
13. Prepare salt and pepper
14. Take 2 medium zucchinis, spiralized
15. Get 1 handful carrot shreds
16. Prepare 1 yellow bell pepper, thinly sliced
17. Get 1 orange bell pepper, thinly sliced

Steps to make Thai Chicken with Spicy "Peanut" Sauce  (Whole30):

1. Put a date in a small cup and add enough water to completely cover the date. Microwave on high for 1 minute and allow the date to soak until the date is needed later.
2. In a small bowl, whisk together garlic, ginger, sunflower butter, lime juice, coconut aminos, sesame oil and salt.
3. Remove the date from the water. Cut the pit out of the date and discard. With a fork, smash the date until it turns into a paste. Whisk date paste with the rest of the "peanut" sauce.
4. Add a dash of red pepper flakes to sauce.
5. In a skillet, warm 2 tbsp of olive oil over medium-high heat. Add chicken tenders and saute on each side for 3-4 minutes or until cooked thoroughly. Remove chicken from skillet and set aside to rest and cool.
6. In the same skillet, add the remaining 2 tbsp of olive oil. Toss zucchini, carrot shreds, and sweet peppers to the oil. Stir constantly with tongs and allow to cook for 2 minutes, just long enough to warm the vegetables thoroughly and slightly soften.
7. Dice the chicken and toss with the veggie noodles. Stir in the sauce just before serving.
8. Ready to serve and ENJOY!

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