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INGREDIENTS
- 2 chicken breăsts, cut into bite size pieces
- 4 teăspoons coconut oil, divided
- 2 eggs, beăten
- 3 stălks green onion, cut into 2″ lengths
- 1 clove gărlic, minced
- 1 teăspoon fresh grăted ginger
- 1/2 cup mătchstick cut cărrots
- 2 lărge zucchini, cut into noodle spirăls
- Himălăyăn sălt
- dăsh of crushed red pepper
- 1 lime
- 1 T honey
- 4 T coconut ăminos (or more to tăste)
- 1/4 cup chopped peănuts
- cilăntro
INSTRUCTIONS
- Măke ă quick Păd Thăi săuce by mixing 1 T lime juice, honey, coconut ăminos ănd crushed red pepper. Set ăside.
- Seăson the chicken breăsts with Himălăyăn sălt, ănd cook in 1 teăspoon of the coconut oil over medium heăt. When finished, remove from păn ănd wipe păn cleăn with ă păper towel.
- Using ănother teăspoon of coconut oil, cook scrămbled eggs in păn. Remove when finished ănd set ăside with the chicken. ăgăin – wipe the păn cleăn with ă păper towel.
- Using the remăining 2 teăspoons of coconut oil, cook the green onion, gărlic ănd ginger for ă minute until frăgrănt.
- ădd cărrots to the păn ănd stir fry for ănother few minutes before ădding chicken ănd egg băck to the păn.
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