Zoodles, or spiralized zucchini, is a veggie alternative to traditional spaghetti and they work wonderfully in this Asian-inspired Peanut Chicken Zucchini Noodles. Shredded chicken, zoodles, red cabbage, bell pepper and carrots are tossed in a yummy peanut sauce filled with classic Asian ingredients like sesame oil, soy sauce, ginger and sriracha.
If you're looking for an easy chicken and veggies dish with an Asian flair, this is the recipe for you!
Peanut Chicken Zucchini Noodles
Adapted from Sally's Baking Addiction
Chicken and Veggie Mixture:
- 2 Tbsp. sesame oil
- 2 tsp. minced garlic
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 large bell pepper, thinly sliced
- 2 (10 oz.) packages zucchini noodles (found in our produce department) or 2 medium zucchini, spiralized
- 2 large chicken breasts, cooked and shredded (about 2-3 cups)
- ½ cup creamy peanut butter
- ⅓ cup honey
- ⅓ cup reduced sodium soy sauce (or tamari for gluten free)
- 2 Tbsp. sesame oil
- 2 Tbsp. rice vinegar
- 2 tsp. minced fresh ginger
- 1-2 tsp. sriracha
- Sesame seeds
- Green onion
- Heat 2 Tbsp. of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage and pepper slices. Cook until veggies are just tender, about 5 minutes. Add zucchini noodles and shredded chicken to the skillet. Cook, stirring occasionally, until the zucchini and chicken are warm, about 3 minutes. Turn off stove and remove from heat. Set aside.
- Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined.
- Once the sauce is heated through, pour over chicken and veggie mixture. Toss everything around until combined. Serve topped with optional sesame seeds, cilantro, peanuts and green onions.
Yield: 4 servings
*Per Serving: Calories 510, Total Fat 32g (Saturated 6g, Trans 0g), Cholesterol 35mg, Sodium 980mg, Total Carbohydrates 38g (Dietary Fiber 3g, Sugars 29g), Protein 23g, Vitamin A 70%, Vitamin C 80%, Calcium 4%, Iron 8%.
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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