– 1 Tbsp avocado oil – 1/2 medium-sized yellow onion diced – 1 pound boneless chicken thighs or breast – 4 cloves garlic minced – 1 tbsp fresh ginger peeled and grated – 3 cups zucchini grated – 2 cups grated carrot – 1 cup red cabbage thinly sliced – 2 green onions chopped For the Thai Sauce: – 1/4 cup sunflower seed butter peanut butter, or almond butter* – ¼ cup coconut aminos or liquid amino – 2 Tbsp rice vinegar or cider vinegar – 2 tsp sriracha optional – 1 Tbsp pure maple syrup or honey optional – ½ tsp curry powder
Brown chicken for 2 minutes without stirring, then stir and brown for 2 more.Simmer garlic, ginger, grated zucchini, carrot and cabbage for 5 minutes, stirring occasionally, until softened.