1/4 cup soy sauce
2 T coconut sugar
4 cloves of garlic, minced
2 T rice vinegar
2 T sesame oil
1/2 tsp hot chili oil
2 T EVOO
1 T sriracha
juice of 1 lime
4 zucchini – spiralized (or noodle of choice)
4 chicken breasts (cooked), diced
1/2 jicama- spiralized (optional)
This was amazing and will be a new go-to meal for my family. Ryan and I loved it. The boys loved it. Success. You can mix in other toppings, use different noodles, and just make it your own masterpiece!
What’s a jicama?
Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a cross between a water chestnut and a pear). Jicama is native to Mexico, where it’s sometimes referred to as Mexican turnip, or Mexican potato.
Remove skin with a sharp vegetable peeler, then cut the white flesh into cubes or strips, or spiralize according to your recipe. Because jicama does not brown or become soggy after cutting, it makes a nice addition to crudité platters and salads. It lasts several days after being sliced in the refrigerator. It’s also good added raw to sushi rolls in place of cucumber for crunch, or included in stir-fries, as it performs best with quick-cooking methods that allow it to maintain crispness. Give it a try!