Description
A delightful dish featuring fresh zucchini noodles, tender chicken, and a creamy peanut sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 Tablespoons sesame oil
- 2 teaspoons minced garlic
- 1 cup shredded carrots
- 1 cup thinly sliced cabbage (red)
- 1 large red bell pepper, thinly sliced
- 1.5 lbs zucchini, spiralized into noodles
- 2 large chicken breasts, cooked & shredded (about 2–3 cups)
- 1 Tablespoon sesame seeds (optional)
- Handful of chopped cilantro (optional)
- 1/2 cup peanuts (optional)
- 1 Tablespoon chopped green onion (optional)
- 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 chile sauce
Instructions
- Heat 2 tablespoons of sesame oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
- Add shredded carrots, sliced cabbage, and bell pepper. Cook for about 5 minutes until tender.
- Add spiralized zucchini noodles and cooked, shredded chicken. Stir gently and cook for another 3 minutes.
- In a small saucepan over low heat, combine peanut butter, honey, soy sauce, sesame oil, rice vinegar, minced ginger, and Sriracha. Whisk until smooth.
- Pour peanut sauce over the chicken and vegetable mixture. Toss until evenly coated.
- Transfer to a serving dish and garnish with sesame seeds, cilantro, peanuts, and green onions as desired. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg