When you feel like a #Nutrilicious Thai recipe….vegg-it-up with veggie noodles and gingered chicken stir-fry loaded with juicy crispy green and red bell peppers. First season the chicken with fresh ginger juice, #Frontier Ginger powder for the extra concentrated ginger flavor boost add fresh ingredients like minced garlic, cilantro, add some sweet to it with agave syrup, #LiquidAminos to taste, Himalayan Salt & grounded Black Pepper and sprinkle red pepper flakes. sprinkle black and white sesame seeds. Bake until glazey brown then take out and pull to pieces before stir frying. Stir-fry in wok with splash of lemon juice #LemonIsTheZestForLife, coconut oil, add the bell peppers at the end of the stir-fry to maintain them as crisp as possible.
Spiralize zucchini, cucumber and carrots for the veggie noodle bowl. In a wok heat coconut oil (1 tbs) add #EcoMil Cuisine #LaitDeCoco (coconut milk), minced garlic, cashew nuts and very finely cut white onions. Stir-fry for 1 minute. You don’t want the veggie noodles to be mushy. Voila! Serve up in a bowl, chop sticks in hand ….enjoy the tasty ThaiDay