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Peanut Chicken Zucchini Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 76 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Description

This Peanut Chicken Zucchini Noodles recipe offers a delicious and healthy twist on weeknight dinners with a flavorful Asian-inspired peanut sauce. Combining tender shredded chicken, crisp vegetables, and fresh zucchini noodles, it’s a light yet satisfying dish perfect for busy evenings. The sauce merges elements from Vietnamese and Chinese peanut sauces, sweetened with honey and balanced with soy sauce and a hint of spice.

Ingredients

Main Ingredients

  • 2 Tablespoons sesame oil (plus more for peanut sauce)
  • 2 teaspoons minced or chopped garlic
  • 1 cup shredded carrots
  • 1 cup thinly sliced cabbage (red recommended)
  • 1 large red bell pepper, thinly sliced
  • 1.5 lbs (about 680g) zucchini, spiralized into noodles
  • 2 large chicken breasts, cooked & shredded (about 2–3 cups)

Optional Toppings

  • 1 Tablespoon sesame seeds
  • Handful of chopped cilantro
  • 1/2 cup peanuts
  • 1 Tablespoon chopped green onion

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1/3 cup reduced sodium soy sauce
  • 2 Tablespoons sesame oil
  • 2 Tablespoons rice vinegar
  • 2 teaspoons fresh ginger, minced
  • 1–2 teaspoons Sriracha (or any hot chili sauce, to taste)

Instructions

  1. Sauté Vegetables: Heat 2 tablespoons of sesame oil and the minced garlic in a large skillet over medium heat. Add the shredded carrots, sliced cabbage, and red bell pepper. Cook for about 5 minutes until the vegetables are just tender but still crisp, stirring occasionally to prevent burning.
  2. Cook Zucchini Noodles and Chicken: Add the spiralized zucchini noodles and shredded cooked chicken to the skillet with the vegetables. Stir and cook for about 3 minutes until the zucchini softens slightly and the chicken is warmed through. Remove from heat.
  3. Prepare Peanut Sauce: While the vegetables cook, combine peanut butter, honey, reduced sodium soy sauce, sesame oil, rice vinegar, minced ginger, and Sriracha in a small saucepan over low heat. Whisk constantly until the peanut butter fully melts and the sauce is smooth and heated through. Adjust the amount of Sriracha to your preferred spice level.
  4. Toss and Serve: Pour the warm peanut sauce over the chicken and vegetable mixture in the skillet. Toss everything gently to coat evenly. Transfer to a serving dish, then garnish with optional toppings such as sesame seeds, chopped cilantro, peanuts, and green onion. Serve immediately for best texture and flavor.
  5. Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to a few days. Reheat gently on the stovetop or microwave until warmed through before serving.

Notes

  • Special Tools: Large skillet for cooking, spiralizer for making zucchini noodles, whisk for mixing sauce.
  • Zucchini noodles can be purchased pre-spiralized or made at home using a spiralizer.
  • Chicken can be boiled for 12-15 minutes until cooked through and shredded, or leftover shredded chicken or rotisserie chicken works well.
  • Use rice vinegar for the peanut sauce to maintain flavor balance; do not substitute with white wine or white vinegar as they are too harsh. Apple cider vinegar is an acceptable alternative.
  • Adjust the spice level of the sauce by varying the amount of Sriracha or your preferred chili sauce.

Find it online: https://emilysplate.com/peanut-chicken-zucchini-noodles-recipe/