I was totally in the mood for Thai flavors last night so I whipped up a cashew coconut sauce, some grilled chicken thighs, some zucchini and carrot noodles mmmmm… There really isn’t much cooking at all. So it’s perfect for hot nights. I usually use a 1/4 cup serving of rice noodle but you could just use the vegetable noodles for a lower carb version. It is full of protein and healthy fats so you won’t feel like your missing anything. I couldn’t resist pairing it with a cocktail of half sparkling water and half rose wine.
Preheat the oven to 375
Chicken Thighs 2 ) I usually make more for a salad later in the week.
1-2 TBS Coconut Oil
Warm your cast iron skillet on the burner for about 5-10 minutes on medium heat. Put in a TBS of coconut oil and let that heat up. Coat your chicken in the spices and toss into the skillet. Brown one side then put the entire skillet into the oven for about 20-25 minutes. This is why I like thighs: cheaper, impossible to overcook, and tastier!
While your chicken is cooking prepare your sauce and vegetables.
Coconut Cashew Sauce
2 TBS Cashew Butter
2 TBS Coconut Milk (not low fat)
2 TBS Soy Sauce (I use Tamari)
1 TBS Mirin (asian cooking wine)
1 tsp apple cider vinegar or rice wine vinegar
1 -2 diced garlic cloves
Pinch of finely diced serrano chili pepper
1/2 Red Bell Pepper
2 Green Onion
1/2 Cup Bean Sprouts
1/4 Cup unchopped Cilantro
Spiralize or use a vegetable peeler to make long strands of the zucchini and carrot. Thinly slice the bell pepper, dice the green onion and cilantro. Set it aside.
You could use some rice noodles in this dish. I use about a 1/4 cup of rice noodles then I top that with tons of the zucchini and carrot noodles.