Chicken Satay Bowl with Peanut-Zucchini Noodles, Cucumber & Tomato

Directions

1. Preheat the oven to 425°F and lightly oil a baking sheet.
2. Wash and dry all produce; peel and mince garlic and ginger, placing them in a small bowl.
3. Strip cilantro leaves, mince, and add half to the bowl while reserving the rest for garnish.
4. Juice the lime into the bowl and whisk in peanut butter, soy sauce, vinegar, and chili-garlic sauce to form the sauce.
5. Pat the chicken thighs dry, cut into bite-sized pieces, and spread on the prepared sheet. Toss with half of the sauce to coat, then spread in a single layer.
6. Bake until the chicken is golden and cooked through, about 10–12 minutes.
7. While the chicken cooks, trim the zucchini ends and turn them into noodles with a julienne or regular peeler.
8. Heat a skillet over medium-high; add a little oil, then stir-fry the zucchini with the remaining sauce until just tender, 2–3 minutes, and remove from heat.
9. Dice the cucumber and tomato into bite-sized pieces and set aside with the chopped peanuts.
10. To serve, split the zucchini noodles into bowls, top with chicken, the vegetables, peanuts, and the reserved cilantro.
11. Taste and adjust with extra lime juice or sauce if desired before serving.