Thai Chicken Pesto with Zucchini Noodles
Recipe Submitted by Joe Archer
Chicken Marinade
Ingredients:
1 Ib Sliced Chicken Breast
2 Tbs of 980 Wild Cilantro Sauce
Juice from 1 Lime
1 Tbs Fish Sauce (or Soy Sauce)
1 Tbs Olive Oil
1 Tsp Sesame Oil
1/2 Tbs Ground Sichuan Peppercorns
Pinch of Salt
Mix all ingredients in ziplock bag and marinate the chicken for at least 2 hours or overnight.
Cilantro Pesto
Ingredients:
2 Cups Chopped Cilantro (Stems and all)
1 Cup Thai Basil
1/4 Cup Chopped Lemongrass
1 Cup Sliced Green Onions
4 Cloves Garlic
2 Tbs Chopped Ginger
1/4 Cup Pistachios
1/4 Cup Nutritional Yeast
1/4 Cup Coconut Cream
2 Tbs 980 Wild Cilantro Sauce
2 Tbs Fish Sauce (or Soy Sauce)
2 Tbs Olive Oil
Place all ingredients in a blender or food processor and process until smooth.
Roasted Japanese Eggplant
Ingredients:
2 Japanese Eggplants (Cut in half lengthwise and Sliced in 1/2 inch pieces)
4 Tbs 980 Pineapple Coconut Sauce
1 Tbs Olive Oil
Toss eggplant in olive oil and Pineapple Coconut sauce and bake in the oven at 375 degrees for 15 minutes.
Zucchini Noodles
Ingredients:
2 Zucchinis
Cut zucchinis in half lengthwise and use a mandolin to slice as thin as possible or use a vegetable spiralizer.
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Heat a large skillet over medium-high heat. Once pan is hot add sliced chicken. Cook and stir for 1 minute on each side. Add pesto and cook for another minute.
Lower heat to medium and add zucchini noodles to the pan and toss everything together. Cook for an additional 8-10 minutes until zucchini is tender and chicken is cooked through.
Top with cooked eggplant, chopped cilantro, Thai Basil, Thai chili, and sliced almonds.