Asian Chicken and Mushrooms

Sauce:
2 cloves garlic, minced
1/4 tsp ground ginger
1 cup chicken broth
1 tbsp Chinese cooking wine
1 tbsp tamari
1/2 tbsp honey
1/2 tsp white pepper
1/2 tsp sea salt

Slurry: 
1 tbsp arrowroot starch
1 tbsp cold water

1 tbsp coconut milk
2 lbs chicken thighs, cut into bite-sized chunks
sea salt and pepper
splash of tamari
10 oz. mushrooms, halved
2 medium zucchini sliced into thick half-moons

Combine sauce ingredients in small saucepan over medium-low heat. Once simmering, reduce heat to low to keep warm. In a small bowl create slurry and set aside. Preheat oven to 200. In a large skillet, warm coconut oil over medium-high heat until shimmering, 1 minute. Add half of chicken and stir-fry until mostly cooked through, 6 minutes. Add a bit of salt, pepper and tamari; saute to carmelize chicken about 1 minute, then transfer to a heatproof bowl and keep warm in oven. Repeat with other half of chicken adding to bowl once cooked. Add mushrooms and zucchini to pan, adding a bit more oil if needed. Saute until vegetables have softened, about 4 minutes, stirring constantly to prevent scorching. Return chicken to pan and stir to combine. Pour in sauce and bring to a simmer; pour in half of the slurry and stir until thickened. Add more if not thick enough.

Zoodles

Use spiralizer to make zoodles. Add to a large, microwave-safe bowl and cover with wet paper towels. Microwave for two minutes. Add salt and pepper as desired.

OR

Add 1 tbsp olive oil to a large pan over medium-high heat. Add zucchini strips and cook for 2-3 minutes until crisp tender.

Paleo Zoodles & Meatballs

Paleo Zoodles & Meatballs
Makes 4 Servings
Idea from my friend Josie; Adapted from Nom Nom Paleo

6 Zucchini
8 oz. ground beef
8 oz. Hot Italian Sausage
1 egg
1 cup diced fresh basil, divided
2 tsp olive oil
2 tsp minced garlic
2 cups organic/gluten-free spaghetti sauce

In a large mixing bowl, add beef, sausage, egg and half of the basil. Mix together, then roll into meatballs 1” in diameter. Heat large pan over medium heat. Add olive oil and garlic, then meatballs. Brown, turning often until all are browned and cooked through, 7 – 8 minutes. Top with spaghetti sauce and put lid on for 10 minutes over simmer. While simmering, use julienne peeler to make “zoodles.” Add all to a large, microwave-safe bowl and cover with wet paper towels. Microwave for two minutes and set aside. Remove meatballs from heat and add remaining fresh basil on top. Serve over zoodles.