Prepare Peanut Sauce First
peel garlic cloves removing outer skin, easily done by pressing the flat non sharp end of knife against garlic on cutting board and applying pressure till it crushes slightly
break or cut a piece of garlic about the size of your thumb and peel away the dry skin
Combine 1/3 cup chicken stock, peanut butter, ginger, soy sauce, rice vinegar, erythritol, siracha, and garlic; place in a high speed blender and pulse all ingredients until smooth consistency. Set Aside
Cut Asparagus into small pieces preferably using only the upper parts of the stalks, as they are less grainy
Shave carrot lengthwise into thin strips using a potato peeler.
Wash and cut off ends of zucchini and make zucchinni noodles using a spiralizer.
Cut Chicken Breast in to small cubes about 1 thick
Cook Chicken in about 2 tbsp of Olive Oil in large Fry pan till cooked through about 9 mins
remove chicken and place in Larger Stock pot, add an additional 1 to 2 tablespoon of oil to frypan and sauté asparagus to al dente, you don't want to overcook asparagus or zucchini noodles, I recommend cooking them separately and combining them to a larger Stock pot for final mixing. The Carrots peelings don't require cooking its optional
Now that all the vegetables are cooked combine all ingredients in Stock pot and stir in Peanut Sauce.
Serve individually on plates garnishing with Slivered almonds