This week’s meal prep was inspired by the abundance of cucumbers and squash I had (Hi, Costco..) as well as simple Asian flavors. I had already eaten a lot of cucumbers raw and a little tired of them so I wanted to try something different- stir frying them (which is actually a thing!). I then thought about what to do with the spiralized zucchini I already had and came up with a cold sesame “noodle” side dish. Here is what I did:
Chicken Cucumber Stir Fry
Ingredients:
- 1 lb chicken breast, cut into pieces
- 1 english cucumber (what I used, regular cucumber is fine), seeded and cut like the picture above
- 1 Tbsp coconut sugar
- 1 Tbsp soy sauce
- 0.5 Tbsp Tapioca Starch
- sesame oil
- minced garlic
I first mixed the sugar, soy sauce, tapioca starch, and garlic together and coated the chicken. While that coated for a bit, I heated some oil on the stove. Once hot, I threw in the cucumbers and let it cook for a couple minutes. After about 2-3 minutes, I removed the cucumbers from the heat and set it aside. Heated up more oil and then heated the chicken. Once it was pretty much cooked through, I added back in the cucumbers and mixed everything together. I garnished with some sesame seeds and crushed red pepper for a little heat. I actually would have added cashews… if I had thought about it while cooking. So that would be a great addition 🙂
Cold Sesame Zucchini “Noodles”
Ingredients:
- 1 zucchini, spiralized
- 1 Tbsp soy sauce
- 6g (about half a Tbsp) of Tahini
- 1 tsp sesame oil
- 7g ( about half a Tbsp) of honey
Mix everything but the zucchini together. Toss thoroughly to coat zucchini. Refrigerate for at least a couple hours. The zucchini will marinate with the sauce and become a bit “cooked”.
macros: 30p/7f/24c