Chicken Satay Zoodle Salad Recipe
INGREDIENTS
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1/2 cup freshly squeezed lemon juice (normally 2 lemons)
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1/3 cup olive oil for marinade, plus 2 tablespoons for cooking
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1 teaspoon sea salt
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1 teaspoon pepper
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1 tablespoon fresh thyme, chopped
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2 pounds boneless skinless chicken tenderloin strips
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1/2 cup rice vinegar
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4 tablespoons soy sauce
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2 tablespoons sesame oil
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4 tablespoons honey
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4 cloves garlic, minced
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2 teaspoons minced fresh ginger
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2 tablespoons sesame seeds, toasted
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2/3 cup extra virgin olive oil
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2/3 cup creamy peanut butter
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Juice from one lime
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2 teaspoons Sriracha
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1/2 teaspoon crushed red pepper flakes (optional)
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2 medium zucchini squash, "zoodled"
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3 carrots, peeled and shredded
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1 cucumber, julienned
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1/2 head purple cabbage, thinly sliced
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1 red bell pepper, seeds and veins removed and thinly sliced
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1 eight-ounce package of snap peas, sliced in half
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1 jalapeno pepper, thinly sliced (for garnish, optional)
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6 scallions, sliced on the diagonal
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1/4 cup chopped cilantro for garnish
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2/3 cup salted dry-roasted peanuts, smashed
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