Bang-Bang Chicken with Vegetable Spiral Noodles

• chicken breasts↗2
• zucchini4
• carrot↗4
• green onion↗4

  thinly sliced at an angle (save a few green parts for sprinkling)

• bean sprouts↗150g g
• frozen soy↗180g g

  or edamame, thawed

• smooth peanut butter↗4 ст. л. tbsp
• soy sauce↗3 ст. л. tbsp
• sweet chili sauce↗3 ст. л. tbsp
• sesame oil↗2 ст. л. tbsp
• lime↗цедра та сік 1

  zest and juice of 1

• honey‑roasted peanuts50g g

  crushed with a rolling pin

• red chili↗1

  thinly sliced (optional)

Step-by-step instructions

1. 1

   Fill a large pot with salted water, bring to a gentle boil, add the chicken breasts and reduce the heat to a low simmer. Cook for 8‑10 minutes, until the meat is done – check by cutting the thickest piece in half. Transfer the breasts to a plate to cool while you prepare the noodles.

2. 2

   Using a spiralizer (or julienne peeler) cut the zucchini and carrot into spiral ribbons. Transfer them to a bowl together with the green onion, bean sprouts and soy beans.

3. 3

   In a separate bowl whisk the smooth peanut butter with soy sauce, then add sweet chili sauce, sesame oil, lime zest and juice, and 1 tbsp water, mixing well. When the chicken has cooled, shred it with two forks. Add the chicken to the vegetables, drizzle with the prepared sauce and gently toss to coat evenly. Transfer to a serving platter, sprinkle with honey‑roasted peanuts and, if desired, thinly sliced red chili. Leftovers are great for a lunch‑box.