Ingredients
Zucchini Noodles
2 zucchini 1 tablespoon gluten-free low-sodium soy sauce 1 tablespoon rice wine vinegarFilling
2 tablespoons toasted sesame oil 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes 1/2 teaspoon salt 2 thinly sliced red bell peppers 5 green onions, cut diagonally into slices 2 teaspoons green curry paste 1/2 cup reduced-fat coconut milk (not cream of coconut)Lettuce Wraps
8 lettuce leaves (Bibb or iceberg) 2 tablespoons chopped gluten-free roasted salted peanutsDirections
- Step1 Cut 1/2 inch off top and bottom of each zucchini. Using julienne vegetable peeler, pull peeler down sides of zucchini, making long narrow strips; stop when getting to the seedy core. Repeat with other sides of zucchini, until you have about 2 cups of zucchini noodles. Repeat with remaining zucchini. Discard cores or save for another use. In medium bowl, mix soy sauce and vinegar. Add zucchini noodles, and toss to coat. Set aside.
- Step2 Heat wok or 12-inch skillet over medium-high heat until hot. Add half of the sesame oil, then immediately add chicken and salt. Cook 1 to 2 minutes or until brown; turn to brown other side, about 2 minutes longer, then transfer to plate. Add remaining oil, then bell peppers and green onions, stirring constantly, 2 to 3 minutes or until softened. Add curry paste, and stir until fragrant, about 30 seconds. Return chicken to wok, and stir. Add coconut milk; cook 3 to 4 minutes, until liquid is absorbed. Remove from heat, transfer to bowl, and cool 5 minutes.
- Step3 To serve, divide chicken mixture among 8 lettuce leaves. Drain zucchini noodles, discarding sauce, and place on top of chicken mixture on each, followed by peanuts.
