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Mix butternut squash zoodles with 2 tablespoons of avocado oil. Bake in a 375 degree preheated oven for 8 minutes, overcooking will make the noodles too soft. Adjust time as needed, each oven time will vary.
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Sauté the chicken thighs over medium high heat in 2 tablespoons avocado oil until brown. Remove from the skillet and slice into strips. Leave remaining oil and chicken drippings, it will add flavor to your vegetables.
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Add red pepper, carrots, bean sprouts and purple cabbage to the pan; sauté for 2-3 minutes.
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Meanwhile prepare the sauce in a blender. Combine peanut butter, coconut aminos, garlic, ginger, chicken broth and chili flakes. Blend until all the ingredients are incorporated well.
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Now its time to start layering. Place the baked butternut squash zoodles in the bottom of a bowl.
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Place vegetable mixture over top zoodles.
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Pour sauce over the dish.
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Top with cilantro, limes, scallions, crushed peanuts and limes.