Thai Zucchini and Chicken Skillet

Name: Thai Zucchini and Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 Servings
Ingredients: 1 Tbsp avocado oil; 1/2 medium-sized yellow onion; 1 pound boneless chicken thighs or breasts; 4 cloves garlic; 1 tbsp fresh ginger; 3 cups zucchini; 2 cups grated carrot; 1 cup red cabbage; 2 green onions chopped; 1/4 cup sunflower seed butter; ¼ cup coconut aminos or liquid aminos; 2 Tbsp rice vinegar or cider vinegar; 2 tsp Sriracha; 1 Tbsp pure maple syrup or honey; ½ tsp curry powder

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 Servings
Calories
760 kcal
Course
Main Course
Cuisine
American

Thai Zucchini and Chicken Skillet

Tyler Espinosa

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An easy 30-minute meal of chicken thighs, zucchini, carrots, onion, cabbage, and a mouth-watering Thai inspired creamy sauce. Quick, easy, nutritious!

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Ingredients

Servings

1 Tbsp avocado oil
1/2 medium-sized yellow onion diced
1 pound boneless chicken thighs or breasts
4 cloves garlic minced
1 tbsp fresh ginger peeled and grated
3 cups zucchini grated
2 cups grated carrot
1 cup red cabbage thinly sliced
2 green onions chopped

For the Thai Sauce:

1/4 cup sunflower seed butter peanut butter, or almond butter*
¼ cup coconut aminos or liquid aminos
2 Tbsp rice vinegar or cider vinegar
2 tsp Sriracha optional
1 Tbsp pure maple syrup or honey optional
½ tsp curry powder

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Instructions

Stir together the ingredients for the sauce in a small bowl until combined and creamy. This sauce will be very thick - this is normal!
Heat the avocado oil over medium-high heat in a large skillet and add the chopped yellow onion. Sauté, stirring occasionally, until onion begins to turn translucent, about 3 minutes.
Add the chopped chicken and spread it into an even layer. Allow the chicken to brown for 2 minutes untouched, then stir and brown for another 2 minutes.
Stir in the garlic, ginger, grated zucchini, carrot, and cabbage and continue cooking, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the sauce to the skillet and stir well. Continue cooking and stirring until the sauce has thickened and the vegetables have reached your desired level of doneness, about 3 to 5 minutes.
Serve this zucchini and chicken skillet in bowls with chopped green onions.