High-Protein Peanut Sauce Chicken Stir‑Fry with Roasted Cabbage Noodles

Peanut Sauce: Add all sauce ingredients to a blender, blend until smooth, and set aside.

Stir‑Fry Chicken: Using a mandolin or sharp knife, shave the frozen chicken into paper‑thin pieces.

Heat 1 tbsp avocado oil in a large skillet or wok over medium‑high heat; add the chicken and sauté for about 5 minutes until mostly cooked through.

Stir in 1 tbsp soy sauce, then push the chicken to one side of the pan.

Reduce heat to medium, add 1 tbsp olive oil to the empty side, then add the diced shallot and minced garlic; cook for 2 minutes until the shallot becomes translucent.

Add the scallion whites, scallion stems, and shaved carrots; lower heat to medium‑low and sauté for another 5 minutes.

When the chicken is fully cooked (no pink), combine everything in the pan, pour in the prepared peanut sauce, and turn off the heat.

Serve the stir‑fry over rice, noodles, or the roasted cabbage “noodles,” and top with chopped peanuts and optional cilantro.

Roasted Cabbage “Noodles”: Preheat the oven to 425°F (425°F).

Place the cabbage ribbons on a parchment‑lined baking sheet, drizzle with 2 tbsp avocado oil, and season with kosher salt and pepper.

Bake for 20–25 minutes, until the ribbons are tender and slightly charred.