Asian Stir Fry with Zucchini Noodles

I am so lucky to have a friend who loves eating Paleo as much I do. Check out her awesome blog for great meal ideas http://www.paleomadepainless.com/2012/09/day-11-12-13.html, but before you do that, take a look at my latest creation. Being the genius she is, Aubrey made noodles out of zucchini for chicken parm the other night. I have attempted these noodles in the past, but didn't even realize I had the proper tool to make em (I'd tried using a knife in the past)! Once I figured that out, I was inspired to make a yummy Asian stir fry, and use the zucchini noodles as a base. So here's what you need:

Stir Fry:
1 lb boneless skinless chicken breast cubed
2 large zucchinis washed and dried
1 medium bell pepper julienned
1/4 large onion diced
Salt to taste


Sauce:
1/4 rice wine vinegar
1 inch piece fresh ginger diced
1 tsp toasted sesame oil
3 garlic cloves diced
1 tsp raw honey
1 tsp red curry paste
2 tbsp coconut aminos
1/4 cup coconut milk
2 tsp sriracha 
Combine all ingredients in a medium sized bowl.


I heated some coconut oil in a large pan on medium heat. Then I added the chicken and topped it with a little sea salt, allowed the chicken to brown for about 5 minutes, and then added the onions and peppers. While those cooked down I prepped the zucchini (see below). Just before the chicken was finished cooking, I added my sauce and allowed everything to simmer for about 5 minutes. I then turned off the heat and added my zucchini noodles.

So easy!

So yummy!