Simple Way to Prepare Speedy Easy Chicken and Veggie Stir Fry with Zoodles (Whole30)

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Award-winning Easy Chicken and Veggie Stir Fry with Zoodles (Whole30). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Chicken and Veggie Stir Fry with Zoodles (Whole30), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Chicken and Veggie Stir Fry with Zoodles (Whole30) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can have Easy Chicken and Veggie Stir Fry with Zoodles (Whole30) using 17 ingredients and 11 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Easy Chicken and Veggie Stir Fry with Zoodles (Whole30):

1. 1 lb chicken tenders
2. 1 tbsp toasted sesame oil (plus extra for stir frying)
3. 1 tbsp extra virgin olive oil
4. 2 cloves garlic, minced
5. 1/2 tsp sea salt
6. 1/2 tsp fresh grated ginger
7. 1/8 tsp red pepper flakes
8. 4 large zucchinis
9. 5 green onions, sliced (include whites and some green parts)
10. 4 cups fresh broccoli florets
11. 2 large carrots, cut into thin matchsticks
12. 6 oz snow peas or snap peas
13. 1 red pepper, sliced in strips
14. 1/2 cup coconut aminos
15. 1/2 tsp fresh grated ginger
16. 1 clove garlic, minced
17. to taste Sea salt,

Instructions to make to make Easy Chicken and Veggie Stir Fry with Zoodles (Whole30)

1. Cut chicken into one-inch pieces, trimming away any excess fat.
2. In a medium bowl, whisk together sesame oil, olive oil, garlic, sea salt, ginger and red pepper flakes. Add the chicken and toss well to evenly coat. Set aside.
3. Use a spiralizer to make zucchini noodles. Set aside.
4. Slice and cut remaining veggies as noted above, making sure to keep the red pepper separate from other ingredients. Then, heat a wok or large saute pan over medium-high heat.
5. Once the pan is hot, add 1 tbsp of toasted sesame oil. Add the diced green onions and saute for a minute or two until fragrant. Then, add the chicken making sure to evenly distribute throughout the pan. Allow
6. Then, add the chicken making sure to evenly distribute throughout the pan. Allow chicken to sear for a minute then gently toss to cook all sides, just until chicken is opaque (about 2 minutes).
7. Add the broccoli, carrots and snow peas. Toss well to combine. Saute about 2 minutes.
8. Add the coconute aminos, grated ginger and garlic. Toss well to evenly distribute throughout veggie mixture. Cover pan for about 2 minutes until veggies begin to slightly soften.
9. Add the red pepper. Toss well to combine ingredients and continue sauteing about 2 minutes uncovered.
10. Add the zucchini noodles and toss well to combine. Cover the pan to allow the zucchini noodles to steam cook until the reach desired consistency (al dente = 1-2 minutes)
11. Remove cover, toss well to combine ingredients. Season with additional sea salt to taste if desired.

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