Name: Saucy Cashew-Lime Chicken with Basil over Zucchini & Carrot Noodles
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1 cup cashews, roasted unsalted; 1 small pkg fresh basil; 6 cloves garlic; 0.68 kg ground chicken; 1 ½ limes; 6 medium zucchini squash; black pepper; chili-garlic sauce; natural peanut butter; salt; soy sauce; toasted sesame oil

Saucy Cashew-Lime Chicken with Basil over Zucchini & Carrot NoodlesSaucy Cashew-Lime Chicken with Basil over Zucchini & Carrot Noodles — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

6 medium carrots

1 cup cashews, roasted unsalted

1 small pkg fresh basil

6 cloves garlic

0.68 kg ground chicken

1 ½ limes

6 medium zucchini squash

black pepper

chili-garlic sauce

natural peanut butter

salt

soy sauce

toasted sesame oil

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Trim zucchini and use a julienne (or regular) peeler to make noodles. Divide between two large baking sheet pans.

Peel and trim carrots; using a julienne (or regular) peeler, peel each carrot into noodle-like strips. Add to the baking sheets with the zucchini. Drizzle veggies noodles with oil, then season with salt and pepper. Toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated), and roast, tossing halfway through, until zucchini and carrot noodles are tender, about 12 minutes. Remove from oven.

Meanwhile, peel and mince garlic.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic, chicken, salt, and pepper. Cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes.

While the chicken is cooking, zest and juice limes into a small bowl. Add water, peanut butter, chili-garlic sauce, and soy sauce, then whisk to combine the stir-fry sauce.

When the chicken is done, add stir-fry sauce to the skillet. Cook, stirring occasionally, until warmed through and thickened slightly, 1-2 minutes. Remove from heat.

Meanwhile, roughly chop cashews.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Add cashews and half of the basil to the skillet. Stir to combine and cover to keep warm. (Reserve remaining basil for serving.)

To serve, divide zucchini and carrot noodles between plates or bowls. Top with saucy chicken and reserved basil. Enjoy!

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