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Peanut Chicken Zucchini Noodles Recipe

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4.2 from 4 reviews

This Peanut Chicken Zucchini Noodles recipe is a flavorful, healthy weeknight dinner featuring tender shredded chicken, spiralized zucchini noodles, and crunchy fresh vegetables tossed in a rich, homemade peanut sauce inspired by Vietnamese and Chinese flavors. It’s a quick, vibrant dish perfect for those craving a nutty, savory meal with a hint of spice.

  • Total Time: 40 minutes
  • Yield: Serves 4

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 cabbage preferred)
  • 1 large red bell pepper, thinly sliced
  • 1.5 lbs (about 680g) zucchini, spiralized into noodles
  • 2 large chicken breasts, cooked and 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 (113g/80ml) honey
  • 1/3 cup soy sauce (reduced sodium recommended)
  • 2 Tablespoons sesame oil
  • 2 Tablespoons rice vinegar
  • 2 teaspoons fresh ginger, minced
  • 1-2 teaspoons Sriracha or any hot chile sauce (adjust 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, stirring occasionally, until the vegetables become slightly tender but still retain some crunch. (You can begin step 2 and prepare the peanut sauce during this time.)
  2. Prepare Peanut Sauce: While the vegetables cook, combine all peanut sauce ingredients—creamy peanut butter, honey, soy sauce, sesame oil, rice vinegar, minced ginger, and Sriracha—in a small saucepan over low heat. Whisk continuously until the peanut butter melts and the sauce is smooth and well combined. Adjust the heat with Sriracha to your preference.
  3. Add Zucchini Noodles and Chicken: Once the vegetables are tender, add the spiralized zucchini noodles and shredded cooked chicken to the skillet. Stir and cook everything together for about 3 minutes until the zucchini noodles soften slightly and the chicken is warmed through. If your skillet is too small, do this in batches to avoid overcrowding.
  4. Combine and Serve: Remove the skillet from heat. Pour the warm peanut sauce over the chicken and vegetables, tossing gently to combine all ingredients evenly. Transfer the mixture to a serving dish and garnish with optional toppings like sesame seeds, chopped cilantro, peanuts, and green onions. Serve the dish immediately while warm.
  5. Storage: Leftovers can be stored in the refrigerator for a few days. Reheat gently to preserve texture and flavor.

Notes

  • Use freshly spiralized zucchini noodles for the best texture; avoid pre-packaged noodles that can be watery.
  • Adjust the amount of Sriracha according to your spice tolerance.
  • If you prefer, substitute chicken breasts with thighs or tofu for a variation.
  • Be careful not to overcook zucchini noodles; they soften quickly and can become mushy.
  • This dish keeps well in the fridge and is great for meal prep.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Low Fat

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