Healthy Chicken Stir-fry with Dijon Orange Almond Sauce and Zucchini Noodles

1. 1

   Place the spiralized zucchini into a colander set over a large bowl and sprinkle with a pinch of salt.

2. 2

   Let sit, stirring occasionally, so that the zucchini releases some of its water.

3. 3

   In a large pan, heat the olive oil over medium-high heat and add in the chicken breast and fresh ginger.

4. 4

   Cook, stirring frequently, until the chicken is golden brown, about 5 minutes.

5. 5

   Reduce the heat to medium and in asparagus, peas and red pepper.

6. 6

   Cook until the veggies are tender-crisp, about 3 minutes.

7. 7

   Add orange juice, almond butter, Dijon mustard, honey and a good pinch of salt and pepper into the pan and stir until the almond butter is smooth and melted.

8. 8

   Turn the heat up to medium high and boil, uncovered, until the sauce reduces by half and is very thick and creamy, about 810 minutes.

9. 9

   Squeeze out the excess moisture from the zucchini noodles and divide between bowls.

10. 10

    Divide the veggie/chicken mixture on top, followed by the spiralized radishes and oranges.

11. 11

    Garnish with sliced basil, adjust salt and pepper to taste and devour.

12. 12

    Note: If you leave the honey off for the Whole30 option, you may need to squeeze a little more fresh orange juice over the stir fry/zucchini noodles once its plated, if you want a little more sweetness.

* Per serving · 4 servings · Values may vary.