5medium carrotspeeled and sliced (1-1/2 cup sliced)
2medium zucchini squash@ 2 cups chopped
1red pepperchopped ( @ 1 cup)
2Tablespoonsfresh lime juice
2TablespoonsAsian fish sauce
1/2teaspoonred pepper flakesmore or less to taste
1Tablespoonscorn starchoptional; you can use brown rice flour, arrowroot flour, tapioca flour, etc *
Heat the sesame oil and coconut oil a large skillet. Meanwhile, chop the carrots, zucchini, red pepper, and onion. Saute over medium heat until the vegetables start to get tender.
Cut the chicken into bite sized pieces and add to the skillet and cook until the chicken is cooked through and the vegetables are tender (not mushy).
While the chicken is cooking, in a mixing bowl, combine the chicken stock, coconut milk, lime juice, garlic, fish sauce, ginger, pepper, mustard, red pepper flakes, and (if using) brown rice flour. Pour the sauce mixture into the skillet with the chicken and veggies. Heat through and cook until the sauce thickens, about 5 minutes or so.
Stir in the chopped cilantro and serve over spaghetti squash "noodles". Enjoy!
If you are grain free or don't want to use a thickener, use arrowroot or skip the thickener and use less chicken stock to make it as thick or as thin as you like.