Thai Peanut Zucchini Noodles with Chicken
I have recently discovered the amazing innovation of spiralized zucchini. Being someone who LOVES to eat large amounts of pasta, a healthy pasta substitute was a welcome addition to my kitchen! My sister was kind enough to gift me a spiralizer for Christmas and we have been inseparable ever since.
Although zucchini noodles are not a totally un-noticeable substitution to regular wheat pasta, they are a mildly flavored and healthy alternative. I have found they work well with most dishes, but these Thai Peanut Zucchini Noodles are my favorite use.
These noodles are good without chicken for a vegetarian version (or even a side dish), but I like the addition of the chicken to make this a more well balanced main dish. Cozying up to a large bowl of creamy, nutty and spicy noodles is a great way to end any day!
There are many different versions of the spiralizer, some have more bells and whistles than others. I use a nice, small basic spiralizer that cleans easily and doesn’t take up much storage space. You can get your own here.
It’s best to use a zucchini on the smaller side, if you use a zucchini that is too big or wide you get a lot of seedy “noodles” which don’t hold their shape very well (I learned this the hard way when I thought I was going to get a ton of awesome noodles out of a huge zucchini).
I used a jalapeno from my garden that was left on the vine long enough to turn red, it gave the dish a nice mild spice and a beautiful pop of red color! Alternatively you can use 1-2 tsp. sambal olek (ground chili paste) or fresh green jalapeno (but it may be wise to use less than I used in this recipe since the green ones will be spicier).
So I hope you enjoy my recipe for Thai Peanut Zucchini Noodles with Chicken!
- 1 tsp. coconut, vegetable or olive oil
- 1/4 medium yellow onion, chopped
- 1/2 lb. chicken breast, cut into bite sized chunks
- 2 tbsp. + 1 tsp. soy sauce
- 2 tbsp. + 1 tsp. rice vinegar
- 6 tbsp. creamy peanut butter
- 2 tsp. sesame oil
- 2 cloves garlic, minced
- 2 inch piece ginger, minced (about 2 tbsp.)
- 1-2 fresh red (or green) jalapenos, thinly sliced
- 1 tsp. honey
- 1/2 cup chicken broth or water
- 2 small zucchinis, spiralized
- handful fresh cilantro (about 1/2 cup)
- 2-3 lime wedges
- 1/4 cup salted, roasted peanuts
- Heat a wok (or high sided pan) over medium low heat.
- Add the coconut oil and chopped onion. Saute 2-3 minutes or until translucent.
- Increase heat to medium and add chicken, 1 tsp. soy sauce and 1 tsp. rice vinegar. Saute 5-6 minutes or until chicken is almost fully cooked.
- While chicken is cooking, add 2 tbsp. soy sauce, 2 tbsp. rice vinegar, peanut butter, sesame oil, garlic, ginger, jalapeno, honey and broth to a large measuring cup and whisk until combined (peanut butter will still be a little chunky, it will smooth out during cooking).
- When chicken is almost done, pour in the sauce and stir to combine. Reduce heat to medium low and cook until thickened, 5-6 minutes, stirring occasionally.
- Once thickened add zucchini noodles and 1/4 the cilantro, tearing cilantro coarsely while adding to the pan. Increase heat to medium high and cook until heated through, less than a minute or the zucchini will begin to release water.
- Remove from heat and plate. Top with remaining cilantro, peanuts and serve with a lime wedge.
This recipe makes two generous servings or three smaller ones. It can be easily doubled to serve 4-5 people, or halved to serve one.
I like this recipe with chicken, but it works equally as well without chicken for a vegetarian dish or side dish.
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