If you are craving a dish that’s bursting with flavor yet light and fresh, this Peanut Chicken Zucchini Noodles Recipe is an absolute winner. It perfectly combines tender shredded chicken, vibrant spiralized zucchini noodles, and crisp veggies, all tossed in a mouthwatering peanut sauce inspired by both Vietnamese and Chinese peanut traditions. Whether you’re looking for a healthy weeknight dinner or a crowd-pleasing meal that feels special, this recipe delivers bold taste and satisfying texture in every bite.

Ingredients You’ll Need

The image shows two parts side by side on a white marbled surface. On the left, a spiralizer machine is making long, curly, light green and dark green zucchini noodles hanging down in loose spirals. The zucchini noodles are thin and fresh, with a smooth texture and both green peel and light green inside visible. On the right, a white bowl filled with the colorful zucchini noodles mixed with thin strips of orange carrot, small bits of purple cabbage, and bits of red pepper. A red spatula is inside the bowl, resting on the noodles, and the vegetables look fresh and mixed together. Photo taken with an iphone --ar 4:5 --v 7

Simple ingredients come together to make this dish shine, each bringing a unique element to the flavor and texture that keeps you coming back for more.

Sesame oil: Adds a rich, nutty backbone both for sautéing and the sauce.
Minced garlic: Provides an aromatic kick that wakes up the veggies and chicken.
Shredded carrots: Brings natural sweetness and a satisfying crunch to balance the sauce.
Thinly sliced cabbage (red preferred): Offers color and a mild earthiness that complements the peanut sauce beautifully.
Large bell pepper (red recommended): Adds a burst of vibrant color and juicy sweetness.
Spiralized zucchini noodles: Acts as the low-carb, fresh pasta alternative absorbing all the delicious flavors.
Cooked and shredded chicken breasts: Protein-packed, tender, and the perfect companion to the veggies and sauce.
Optional toppings (sesame seeds, cilantro, peanuts, green onion): Elevate the dish visually and taste-wise with added crunch and freshness.
Creamy peanut butter: The star of the sauce, giving it a luscious, velvety texture.
Honey: Brings a gentle sweetness that balances the savory and spicy notes.
Soy sauce (reduced sodium preferred): Infuses umami depth without overwhelming saltiness.
Rice vinegar: Adds brightness and mild acidity that lifts the sauce.
Fresh ginger: Lends a fragrant zestiness that ties the flavors together.
Sriracha or hot chili sauce: Packs just the right amount of heat to make the dish exciting.

How to Make Peanut Chicken Zucchini Noodles Recipe

Step 1: Sauté the Vegetables

Start off by heating 2 tablespoons of sesame oil in a large skillet over medium heat, then adding the minced garlic to awaken those amazing aromas. Toss in the carrots, cabbage, and bell pepper slices. Cook them gently for about 5 minutes until they soften just enough to be tender but still keep their fresh snap—this balance is crucial to the texture of the dish.

Step 2: Prepare the Peanut Sauce

While the veggies cook, combine the peanut butter, honey, soy sauce, 2 tablespoons of sesame oil, rice vinegar, freshly minced ginger, and 1 to 2 teaspoons of Sriracha in a small saucepan over low heat. Whisk constantly to melt the peanut butter and meld all the flavors into a silky sauce. Adjust the spiciness by adding more or less Sriracha depending on your heat preference.

Step 3: Cook Zucchini Noodles and Add Chicken

Add the spiralized zucchini noodles and shredded chicken to the skillet with the cooked veggies. Stir and cook for about 3 minutes until the zucchini softens slightly and the chicken warms through. Be mindful not to overcook the zucchini to maintain a pleasant bite.

Step 4: Combine and Toss

Turn off the heat, and pour the warm peanut sauce over the skillet contents. Toss everything together thoroughly so every noodle, piece of chicken, and bit of vegetable is gloriously coated with the rich peanut goodness.

Step 5: Plate and Garnish

Transfer your masterpiece to a serving dish or invite everyone to dig in straight from the skillet. Sprinkle with sesame seeds, freshly chopped cilantro, roasted peanuts, and green onion for an irresistible finishing touch.

How to Serve Peanut Chicken Zucchini Noodles Recipe

The image shows a bowl full of colorful shredded chicken salad mixed with thin strips of orange carrots, green cucumber, and red bell pepper. There are also small bits of purple cabbage and white chopped peanuts scattered on top. Bright green cilantro leaves are spread evenly over the salad, adding a fresh look. The white bowl has a thin pink rim, and it sits on a white marbled surface with some peanuts and a woman's hand near its edge. The textures of the shredded chicken and crunchy vegetables create a fresh and lively feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The optional toppings aren’t just for looks—they add layers of texture and fresh pops of flavor that lift the dish. Crunchy roasted peanuts add nutty depth, cilantro brightens the palate, sesame seeds contribute a toasty contrast, and green onions provide subtle pungency.

Side Dishes

This dish works well on its own because it’s packed with protein and veggies, but if you’d like a bit more on the side, a crisp cucumber salad or steamed edamame makes for refreshing pairings. Light and clean sides keep the meal balanced.

Creative Ways to Present

For a fun twist, serve the peanut chicken zucchini noodles in individual lettuce cups or large cabbage leaves to add a handheld, fresh element. You could also layer the noodle mix over brown rice or quinoa for heartier bowls that still have that vibrant peanut flavor front and center.

Make Ahead and Storage

Storing Leftovers

Leftover Peanut Chicken Zucchini Noodles keep nicely in an airtight container in the fridge for up to 3 days. The flavors meld even more, making for a tasty next-day meal.

Freezing

Because zucchini noodles tend to soften considerably, freezing is not recommended if you want to retain that perfect noodle texture. However, you can freeze the peanut sauce and cooked shredded chicken separately if desired.

Reheating

When reheating your leftovers, do so gently in a skillet over medium heat or in the microwave in short bursts to avoid turning the zucchini mushy. Adding a splash of water or sesame oil can help refresh the noodles and loosen the sauce.

FAQs

Can I use another type of noodle instead of zucchini?

Absolutely! While zucchini noodles keep this dish light and fresh, you can swap in rice noodles, soba noodles, or even spaghetti if you prefer a more traditional pasta texture.

Is this recipe gluten-free?

It can be if you use gluten-free soy sauce or tamari and ensure all ingredients do not contain gluten. The natural ingredients themselves are gluten-free, making it easy to adapt.

How spicy is the Peanut Chicken Zucchini Noodles Recipe?

The spiciness is totally adjustable. The recipe suggests 1 to 2 teaspoons of Sriracha, but you can omit it altogether for a mild dish or increase for more heat. It’s all about your personal preference!

Can I make this recipe vegetarian or vegan?

Yes, simply replace the chicken with firm tofu or tempeh, and use a plant-based sweetener instead of honey. The peanut sauce is rich enough to carry the dish without meat.

What’s the best way to spiralize zucchini if I don’t have a spiralizer?

If you don’t have a spiralizer, you can use a vegetable peeler to create long thin strips or buy pre-spiralized noodles at many grocery stores now. Just be mindful of moisture so the dish doesn’t get watery.

Final Thoughts

This Peanut Chicken Zucchini Noodles Recipe has become a go-to favorite whenever I want a meal that’s fresh, flavorful, and full of personality without spending hours in the kitchen. The balance of crunchy veggies, tender chicken, and creamy peanut sauce is something that delights every time. I really hope you give it a try and bring a little extra joy to your dinner table soon!