- 2–3 Tablespoons avocado oil
- 2–3 large eggs, cracked into a bowl, and whisked
- 1/2 pound boneless skinless chicken thighs, cubed into 1/2” pieces
- 1/2 pound shrimp, peeled, I used 31-40/pound sized shrimp
- 1 red bell pepper, cored and thinly sliced, 8 ounces
- 1/2 pound broccolini or broccoli, chopped into 1/2″ pieces, about 3 cups
- 1 1/2 cups thinly sliced red onion, 5 ounces, 1/2 regular sized onion
- 1 Tablespoon minced ginger
- 3 cloves garlic, minced
- 4 zucchini, 2 1/2 pounds, spiralized, see notes
- 1/2 cup thinly sliced green onions
- 1 Tablespoon curry powder, see notes
- 1/2 Teaspoon ground turmeric
- 1/4 cup gluten free soy sauce, tamari, or coconut aminos
- 1 Tablespoon maple syrup or honey
- 2 Teaspoons toasted sesame oil
- 1 cup chopped toasted cashew pieces
- 1/4 cup chopped cilantro
- Thinly sliced green onions if desired
- Prep all the veggies, sauce, and garnishes before starting to cook because this recipe comes together quickly once you start cooking.
- When everything is prepped, preheat a large non-stick/ceramic skillet, (15″) over medium heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom. Add the whisked eggs, and swirl them to evenly coat the bottom. Using a spatula, push the cooked egg to the center of the pan, tilting to swirl the uncooked egg to cover the pan as you move the cooked egg towards the center. When the eggs are mostly set in an even layer on the bottom of the pan, place a lid over the skillet and let it cook about 2 minutes or until the omelet is set. Using the spatula, slide the omelet out of the pan onto a cutting board to cool slightly.
- Then return the pan to the stove, and turn the heat up to medium-high. Add an additional tablespoon of oil along with the chicken. Cook until the chicken is almost done, 3-4 minutes, then add the shrimp and cook 2-3 minutes until pink. Remove the chicken and shrimp from the pan and set them aside. It’s best to slightly undercook the shrimp because it will finish cooking in the sauce at the end, and you don’t want it to be rubbery. Thinly slice the omelet and set it aside until the end.
- Place the pan back on the stove, and turn the heat up to high. Add the remaining tablespoon of oil if needed, along with the red bell pepper, broccolini, and red onion. Sauté until the veggies are starting to soften, but are still crisp.
- Then add the ginger and garlic, stirring to combine. Cook about 30 second, or until fragrant, then add the zucchini noodles and green onions. Using nonstick tongs to toss, cook tossing constantly to combine and to keep everything cooking evenly. Cook just until the zucchini noodles are crisp tender, about 4-5 minutes.
- Finally add the thinly sliced omelet, cooked chicken and shrimp, and the sauce to the pan. Toss to combine and make sure the chicken and shrimp are cooked through.
- Remove the pan from the heat, and serve immediately with the garnishes.
I used the 3mm blade on the Paderno 3-blade spiralizer for my zucchini noodles.
The curry powder I used comes from the bulk section at Natural Grocers and is very mild. Be aware that some curry powders can be quite spicy.
- Prep Time: 30 mins
- Cook Time: 15 mins