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https://www.datayoureat.com/new-recipe?cid=27Kut-_OV_BB
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In a medium bowl, mix together all of the ingredients for the sauce. Cut the chicken into bite-sized chunks and season it with about 1/4 of the sauce. Let marinade while you chop the zucchini and bell pepper. In a non-stick pan, heat the oil over medium-high heat. Brown the chicken for about 5 minutes. Add the chopped zucchini and bell pepper. Optionally add chili flakes to taste. Cook until the chicken is cooked through, about 3 minutes. Add the remaining sauce and the peanuts. Optionally set aside a couple of peanuts for garnishing. You can use other nuts, too, if you prefer, for example almonds or cashews. Season to taste. Optionally thicken the sauce with some xanthan gum or a different thickener (e.g. corn starch). Serve sprinkled with sesame seeds and some sliced spring onions. If you set aside some peanuts, sprinkle on those, too. Enjoy by itself, over zoodles or with a side of cauliflower rice. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or on the stovetop.
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