Peanut chicken zucchini noodles

Peanut chicken zucchini noodles – the perfect, simple and healthy meal for zucchini lovers. Quick to make, loaded with flavors, perfect for meal planning. Keto and low carb friendly dish.

Tasty and flavorful peanut chicken zucchini noodles that combines healthy and fresh savory flavors. Very easy to make, even if you don’t have great cooking skills.

Zucchini noodles (aka “zoodles” ) are a ow carb, low calorie alternative to regular pasta. You can serve them raw or sauteed, depending on your personal preference. They go well with various dressings and sauces like this peanut sauce. Paired with juicy stove top cooked chicken breast they make a delicious balanced protein packed meal. 

Boneless skinless chicken thighs or tofu can be used instead of chicken breast.

Ingredients needed to make zucchini noodles with peanut sauce:

• Zucchini – to be spiralized using your favorite method. Learn more about this here. I used my small hand held OXO spiralizer.
• Grape Seed Oil
• Chicken breast – substitute with tofu for a vegetarian (and Vegan) option
• Seasoning for the chicken breast – salt, black pepper, paprika, garlic powder, onion powder, soy sauce
• Peanut butter – both creamy and crunchy will work
• Soy sauce
• Sesame oil (if you don’t have any, you can substitute with olive and grape seed oil)
• Sriracha – this will bring extra heat and balance out the flavors in the sauce. Use with caution. If you don’t want the sauce to be spicy, you can leave the Sriracha out.
• Rice wine vinegar, white vinegar, lime or lemon juice could be substituted
• Water – to thin the sauce to the desired consistency
• Garlic powder or fresh garlic 
• Ginger (fresh, grated)
• Sesame seeds for topping
• Red pepper flakes for topping

Asian Peanut Sauce

This peanut sauce recipe is not an “authentic one”, but it is easy to make with pantry staples and works well as a dressing , with Pad Thai, or a spring roll dipping sauce.

Made with peanut butter (both creamy and crunchy will work), soy sauce, water, sesame oil, Sriracha, rice wine vinegar, sesame (or olive/grape seed oil) and ginger, it has a fresh, nutty taste with a little bit of heat. Creamy and delicious, you can make this peanut sauce in advance and store in the fridge for up to a week.

How to make peanut chicken zucchini noodles?

1. Slice each chicken breast through the middle length wise.  Season with salt, pepper, garlic powder, onion powder and paprika.
2. Heat 1 tablespoon of oil in a skillet over medium-high heat.
3. Cook for 5-7 minutes per side, flipping once, until the internal temperature of the chicken reaches 165 F. You can add more oil to the skillet while cooking the chicken if needed.
4. Spiralize the zucchini.
5. Prepare the Asian peanut butter sauce. In a bowl combine the peanut butter, soy sauce, Sriracha, water, garlic powder, ginger, rice wine vinegar and sesame oil. If the sauce appears too thick, you can add more water to thin it.
6. Divide zucchini noodles between 4 bowls (or meal prep containers). Slice chicken and place on top. Drizzle with peanut sauce.
7. Top with sesame seeds and red pepper flakes.

Try more noodle recipes:

These sesame Thai Rice Noodles from Heartbeet Kitchen features with lots of fresh vegetables to create a healthy, satisfying weeknight meal.

Rice noodles stir fry with vegetables and beef  – super easy to make, flavorful and satisfying. For a delicious vegetarian recipe, I recommend my grilled eggplant soba noodles.

More Zucchini Noodle Recipes:

• Zucchini noodles with shrimp
• Low carb zucchini carbonara
• Roasted Cauliflower And Parmesan Zucchini Noodles

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5 from 1 vote

Peanut chicken zucchini noodles

Peanut chicken zucchini noodles – the perfect, simple and healthy meal for zucchini lovers. Quick to make, loaded with flavors, perfect for meal planning.

Prep: 10 minutes mins

Cook: 15 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 4 medium Zucchini -spiralized
• ▢ For the chicken:
• ▢ 2 tbsp Grape Seed Oil
• ▢ 2 4-5 oz Chicken breasts
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp black pepper
• ▢ 1/4 tsp paprika
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp onion powder
• ▢ For the peanut sauce:
• ▢ 1/4 cup Peanut butter
• ▢ 1/4 cup Soy sauce
• ▢ 2 tsp Sesame oil, optional
• ▢ 1 tbsp Sriracha, less or more to taste
• ▢ 2 tbsp Rice wine vinegar
• ▢ 1/4 cup Water
• ▢ 1/4 tsp Garlic powder
• ▢ 1/4 to 1/2 tsp Ginger, fresh, grated
• ▢ 1 tbsp Sesame seeds for topping
• ▢ 1/2 tsp Red pepper flakes for topping

US Customary – Metric

Instructions 

• Slice each chicken breast through the middle lengthwise.  Season with salt, pepper, garlic powder, onion powder and paprika.
• Heat 1 tablespoon of oil in a skillet over medium-high heat.
• Cook for 5-7 minutes per side, flipping once, until the internal temperature of the chicken reaches 165 F. You can add more oil to the skillet while cooking the chicken if needed.
• Spiralize the zucchini.
• Prepare the Asian peanut butter sauce. In a bowl combine the peanut butter, soy sauce, Sriracha, water, garlic powder, ginger, rice wine vinegar and sesame oil. If the sauce appears too thick, you can add more water to thin it.
• Divide zucchini noodles between 4 bowls (or meal prep containers). Slice chicken and place on top. Drizzle with peanut sauce.
• Top with sesame seeds and red pepper flakes.

Nutrition

Calories: 351kcal, Carbohydrates: 11g, Protein: 32g, Fat: 21g, Saturated Fat: 3g, Cholesterol: 72mg, Sodium: 1409mg, Potassium: 1065mg, Fiber: 3g, Sugar: 7g, Vitamin A: 487IU, Vitamin C: 39mg, Calcium: 47mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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