Ingredients
Scale
For the sauce:
- Juice of 1 lime
- 1 – 2 Tablespoons natural peanut butter
- 1 Tablespoon honey
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
For the rest:
- 3/4 cup cooked chicken
- Sesame oil
- 2 eggs
- 2 cloves garlic, peeled & chopped fine
- 1 Tablespoon freshly grated ginger root
- 2 red and 2 yellow mini sweet peppers, cut in strips
- 1 zucchini (about 8 inches long), spiralized
- 1/3 of a red cabbage, sliced thin, then cut into strips
- 1 large carrot, spiralized or shredded
- 3 scallions (both green and white parts), chopped in fine bits
- 10 – 14 large frozen, pre-cooked peeled shrimp
- 1/3 cup cilantro leaves (packed)
- Soy sauce or tamari (for gluten free), to taste
- Red pepper flakes, to taste
For the top:
- Black (or white) sesame seeds
- Fresh cilantro leaves
- Roasted, salted peanuts, roughly chopped
Instructions
- In a small bowl, whisk together the sauce, then put the chicken in the sauce to soak up the flavors.
- Heat a large saute pan or wok over medium heat, add a bit of sesame oil to coat the bottom of the pan, then add the eggs and scramble, but remove them from the pan while they are still VERY wet.
- If any egg residue remains, rinse it out of the pan, then add a little more sesame oil. Over medium heat, add the garlic and ginger and cook for about a minute, then add the peppers and saute a few more minutes until they are getting tender, then add the rest of the veggies (through the scallions).
- Cook until all is crisp tender, stirring frequently, then stir in the chicken with sauce, and shrimp. Cook just until the chicken and shrimp are hot, stir in the cilantro, soy sauce, and red pepper flakes, adjusting to taste.
- Serve topped with sesame seeds, extra cilantro and chopped peanuts. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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