cold black sesame and ginger chicken zoodles

Adapted from Lady & Pups’ Black Sesame and Ginger Chicken Noodle Salad recipe.

This was meant as a salad, but it really can be a meal in and of itself and it’s so good cold!

2 chicken breasts
1 tablespoon sesame oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground ginger

1/4 cup black tahini or unsweetened Chinese black sesame paste
1/4 cup chicken stock
2 tablespoons coconut aminos
1 teaspoon Coconut Secret teriyaki sauce
1 thumb ginger, roughly chopped
2 cloves roasted garlic
1 tablespoon sunflower seed butter
1 tablespoon sesame oil
1/4 teaspoon white pepper

1 large zucchini, spiralized

Optional Garnishes
Handful Thai or holy basil leaves
1-2 red chilis, thinly sliced
1/4 cup toasted pine nuts
chili oil

1. Steam the chicken for 20 minutes. Shred once it’s cool enough to handle.
2. Whisk together the sesame oil, salt, white pepper and ginger and mix into the shredded chicken. Set aside.
3. While the chicken is steaming or cooling, blend all of the sauce ingredients until smooth. Taste and adjust. Add more chicken broth or water if the sauce is too thick.
4. To assemble, toss the chicken and zoodles with the half the sauce, the sliced chili peppers and the basil. Add more sauce as needed, and top with the pine nuts and a drizzle of chili oil.

** I don’t like the taste of raw garlic so I use roasted garlic, but raw garlic is fine if you’re fine with it.
** You can also substitute 1/2 teaspoon garlic powder for the garlic, and 1 teaspoon ginger powder for the ginger. If you go this route, you can mix the sauce with a spoon or spatula instead of a blender/food processor.
** Don’t like or have zucchini? Substitute with any spiralized veggie.
** The flavors will deepen if you let it sit in the fridge for a day. Alternatively, you can make the sauce one day ahead.

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