Tips

• You do need a blender for this recipe!
• I double this recipe for my family of 6
• Use substitutions to make this recipe whole 30, peanut-free, and paleo approved!

Ingredients

1 lb diced chicken breast

1 large zucchini, sliced into thin strips

1 bell pepper (we prefer yellow, orange, or red), sliced into thin strips

¼ cup shredded carrots

½ large onion, diced

½ Tbsp minced garlic

4 Tbsp sesame or avocado oil

Salt and pepper to taste

Sauce –

¼ cup peanut butter (sub- sunflower butter)

3 noor dates or 1.5 medjool

1-2 Tbsp lime juice

2 Tbsp coconut aminos

1 tsp ground ginger (add more for more spice!)

½ tsp onion powder

Salt and pepper to taste

¼ cup boiling water

Instructions

Add 2 Tbsp oil to pan and saute chicken until fully cooked – about 3 min on each side. Remove from pan and set aside. Add 2 Tbsp to pan and saute veggies until soft. Turn off heat and make sauce.

In a small bowl, add the dates and top with boiling water. Allow to sit to soften for a few minutes. Add remaining sauce ingredients to blender and add the date/water mixture. Blend until smooth.

Add cooked chicken to veggies and top with sauce. Combine well and simmer for about 20 minutes or so.

Serve with rice (sub- cauliflower rice).