Don't let the seemingly long list of ingredients scare you away. Consider mixing a batch of double or triple this sauce and storing in the refrigerator up to a week. It comes together very quickly!
Prep Time20minutes
Cook Time30minutes
Servings4
AuthorAngela Sackett at Everyday Welcome
Ingredients
1sweet onionchopped
3zucchinispiralized and drained*
1tablespooncoconut oil
2tablespoonscoconut aminos
1tablespoonfish sauce
1tablespoonrice wine vinegar
1tablespoonalmond butter
1tablespoonhoney
1tablespoongluten-free tamarind pasteoptional
Salt and pepper to taste
For chicken
4-6boneless chicken thighs
3tablespoonsolive oil
3tablespoonsfresh orange juice
1teaspoonminced garlic
1tablespoonhoney
½teaspoonsea salt
½teaspooncracked black pepper
For garnish (optional)
Sesame seeds
Green onion
Cilantro
Fresh lime
Directions
*After spiralizing zucchini, lightly salt. Use a paper towel to press “noodles” in a colander lined with paper towels to release most of their juices, and allow to drain for ten minutes.
Place a rimmed cookie sheet in oven and preheat oven to 400 degrees.
Mix together chicken marinade and drizzle over chicken thighs that have been rinsed and patted dry with a paper towel.
Once oven has preheated, quickly remove pan and place thighs, skin side down, onto pan and return to oven for 15 minutes.
Remove pan from oven; flip thighs and cook an additional 15-20 minutes, or until golden brown and crispy.
Let rest for five minutes before slicing thinly.
Meanwhile, heat a large skillet over medium to medium-high heat.
Saute onion in coconut oil until it starts to soften (about 3-4 minutes).
Whisk in coconut aminos, fish sauce, almond butter, fish sauce, vinegar, almond butter, honey, and tamarind paste just until combined.
Add zucchini and toss to combine; let cook for one minute and remove from heat.
Serve “noodles” in individual bowls with chicken on top.
If desired, top with garnishes and a squeeze of fresh lime juice.