Peanut Chicken Zucchini Noodles


2 Tablespoons sesame oil (you’ll need more for the peanut sauce below)*
2 teaspoons minced or chopped garlic
1 cup shredded carrots
1 cup thinly sliced cabbage (I use red)
1 large bell pepper, thinly sliced (I use red)
3 large zucchini, spiralized into noodles****
2 large chicken breasts, cooked & shredded (about 2-3 cups)**
Toppings: 1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion

Peanut Sauce
1/2 cup creamy peanut butter
1/3 cup honey
1/3 cup soy sauce (I use reduced sodium)
2 Tablespoons sesame oil*
2 Tablespoons rice vinegar***
2 teaspoons fresh ginger, minced
1-2 teaspoons Sriracha or any hot chile sauce

Special Equipment
Spiralizer (I love the Inspiralizer!)****

Recipe Notes:
*Sesame oil is KEY in the signature flavor of this dish. I highly advise against using any other oil; the recipe will not taste the same. You can find it in the Asian section of grocery stores.
**I simply boiled chicken until cooked through– about 12-15 minutes, then shredded it. If you have leftover shredded, chicken from another recipe, use that! Or buy a rotisserie chicken from the store and shred the meat.
***Rice vinegar is also KEY in the signature flavor of this dish. It’s a sweet and delicate vinegar you can find in the Asian section of your grocery. Do not use white wine or white vinegar– they’re much too harsh. Rather, you can use cider vinegar because it is more mild but your sauce will not taste the same. Again, rice vinegar is best.
****My spiralizer recommendation: I love the Inspiralizer! If you do not have a spiralizer, just cut the zucchini into super thin strips instead. Or use 1 pound pasta. If using regular pasta, you’ll want to cook it before using.


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