Thai Chicken “Pasta” in Sunbutter Sauce

Thai Chicken “Pasta” in Sunbutter Sauce

Thai Chicken “Pasta” in Sunbutter Sauce Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 c. mung beans
  • 3 Tbsp. filtered or spring water
  • 1 tsp. raw honey
  • ⅔ c. chopped chopped green onion
  • 0.125 c. sunflower seeds
  • ½ c. fresh cilantro, chopped
  • 0.125 tsp. organic cayenne pepper
  • 1 Tbsp. organic virgin coconut oil
  • 3 Tbsp. organic rice vinegar
  • 1 Tbsp. red pepper flakes
  • 4 Tbsp. Sunbutter Organic Unsweetened Organic SunButter
  • 2 Tbsp. organic tamari (gluten free soy sauce)
  • 1 Tbsp. fresh ginger, grated
  • ½ tsp. organic sesame oil
  • ⅔ c. chopped shredded carrot
  • 4 medium organic zucchini, julienned
  • ¼ Tbsp. fresh lemon grass
  • 2 -8oz. breasts pasture-raised chicken, cut into 1-inch st
  • ¼ tsp. Celtic sea salt
  1. Combine Sunbutter, water, vinegar, tamari, red pepper, honey and sesame oil in a blender or Magic Bullet. Process until smooth. Set aside.
  2. Season chicken pieces with cayenne pepper and salt.
  3. Add coconut oil to a large, safe, nonstick skillet and heat over medium-high heat.
  4. Add chicken and sauté until cooked through (7-8 minutes).
  5. Transfer chicken to a plate and keep warm.
  6. Sauté lemon grass in the same pan until fragrant (about 30 seconds).
  7. Add zucchini “pasta”, chicken, shredded carrot, green onion, and cilantro to pan.
  8. Pour SunButter sauce over and mix well.
  9. Stir in sunflower seeds, top with mung beans.
  10. Serve.

Nutrient Information Per Batch

1504.96 kcal Calories, 274.56 mg Calcium, 74.69 g Carbohydrate, 273.76 mg Cholesterol, 74.05 g Total Fat, 22.23 g Fiber, 12.95 mg Iron, 593.27 mg Magnesium 4211.32 mg Potassium, 143.95 g Protein,97.23 mcg Selenium, 3115.07 mg Sodium, 34.25 g Sugars, 11.12 mg Zinc, 19.37g Saturated fat, 16.12 trans Fat, 26.7 g Monounsaturated fats, 7.8 g Polyunsaturated fats, 18537.5 IU Vitamin A, 5.1 mg Vitamin B6, 0 mcg Vitamin B12, 171.94 mg Vitamin C, 0 IU Vitamin D, 33.86 Vitamin E, 109.94 mcg Vitamin K, 404.22 mcg Folate,1.2 mg Vitamin B1(Thiamin),65.86 mg Vitamin B3(Niacin),1.94 mg Vitamin B2(Riboflavin), 0.84 mcg Lycopene, 17640.4 mcg Lutein and Zeaxanthin, 0.49 g ALA, 0 g EPA, 0.09 gDHA,1526.22 mg Phosphorous, 2.68 mg Manganese, 2946.49 mcg Alpha carotene, 9413.55 mcg Beta carotene, 350.63 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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