Challenge Approved
Serves: 2
Ingredients:
2 organic chicken breasts, cut and cooked
12 oz. zucchini noodles
1 1/2 cup crimini mushrooms, sliced
1 cup Bok Choy, cut
1 cup broccoli, cut
1/2 small onion, cut
1 cup snap peas
Optional: Sesame seeds and green onions (for topping)
Sauce:
1/2 cup Bragg's Coconut Aminos
2 tbsp. avocado oil
2 tbsp. tapioca flour or arrowroot powder
Directions:
Place the veggie noodles on a baking sheet and cook at 450 degrees F for approximately 10 minutes, until soft. Set aside. (You can also sauté them on the stove for a few minutes, but be careful not to overcook them). In a frying pan. Sauté the vegetables in 1-2 tablespoons avocado oil or water. Cook for about 5 minutes until soft. Set aside. Using a hand blender puree ingredients for the sauce. Thicken sauce over medium heat in a saucepan, stirring consistently, until the sauce thickens and is smooth. Do not overcook the sauce otherwise, it will become too thick! If this happens. just add more water a little at a time. In a serving bowl, add the noodles, vegetables, ked chicken. and pour the sauce over top. Serve with sesame seeds and chopped green onion, if desired.