Easy Healthy Dinner: Peanut Chicken Zucchini Noodles.

Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish!

Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish!! Recipe on sallysbakingaddiction.com

I made a resolution this year to cook more creatively. Meaning, try fresh new flavors and dinners I wouldn’t usually make. So far, I’m hardcore losing. 2016 has seen a ton of chicken chili, cereal, more chicken chili, and leftover chicken chili. Don’t get me wrong, I love chicken chili and honey nut cheerios, but I desperately need to break free of this uneventful dinner situation.

Enter: simple, light, refreshing, ready in 40 minutes, wildly flavorful peanut chicken zucchini noodles. Nothing but pure protein, colorful veggies, and the most delectable and savory peanut sauce. Anything but boring, bland, and routine.

Because, friends, there is nothing worse than a boring dinner. And if that boring dinner falls on a Monday. (Ahh!) So we’re doing new, fun, and fresh things tonight! This is my lifesaver meal.

Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish!! Recipe on sallysbakingaddiction.com

I think you’ll really love this dish because (1) it’s mind-blowing simple, (2) couldn’t be any healthier, and (3) you can change up the vegetables and protein. We’re replacing regular noodles with zucchini noodles and TRUST ME when I say you won’t even miss regular pasta. The zucchini noodles completely soak up every bit of the savory peanut sauce.

And one of the best parts of this healthy meal? You control the sodium. I usually feel the size of a whale the morning after ordering similar Asian inspired dishes out. Know what I mean?

Ok, let’s talk about the vegetables. Have you joined the masses in this crazy amazing incredibly strange yet totally awesome zucchini noodle movement yet? I’m obsessed. I’ve never been one to like pasta and I know you’re probably like WHAT is wrong with you Sally. But it’s the truth. I don’t like pasta. I said it! But Kevin, who is a regular human being and loves pasta, didn’t miss the regular pasta at all.

To make the zoodles, I use my beloved Inspiralizer. I’ve tried out 3 different spiralizers in the past 2 months and let me tell you… you need to get this thing. It’s smaller than other spiralizers I’ve seen, but just as handy. And can I just say how easy it is to use? To change the settings for different noodle sizes, you don’t have to pull out the blades or anything like that. Rather, you just turn a simple switch. And suctions on the sides help keep it in place on the counter as it’s spiralizing. Ok, can you tell I’m a fan? Highly recommended if you’re into healthy foodie dishes and enjoy trying new things.

If you think zoodles are looney, like the author of this blog, you can use regular pasta or cut the zucchini into thin strips. See the recipe notes.

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So you’ll cook down the vegetables first (keep those zucchini noodles aside for a sec). You can use any vegetables, really, but I like using shredded carrots, cabbage, and thinly sliced pepper. Cook them down with some garlic and sesame oil. The sesame oil is key in this dish; it cannot be skipped! That unmistakable flavor of this dish comes from the sesame oil, so don’t substitute. You can buy it in the Asian section of your grocery store. You’ll also need a little in the peanut sauce.

Once those veggies are cooked down, add the chicken and zucchini noodles. Instead of chicken, you can also use beef, shrimp, salmon, tofu, whatever your heart or diet desires. Use pre-cooked meat to save time. What I do is boil some chicken until cooked through right before I begin the other steps in the meal. Or you can use leftover chicken or buy a rotisserie chicken and shred yourself. So simple.

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You’ll only want to warm the chicken and zucchini noodles for a few minutes. Then, you’ll pour in that peanut sauce. The peanut sauce is made from only a few, yet highly imperative ingredients: peanut butter, soy sauce, honey, sesame oil, fresh ginger, and rice vinegar. I like to add a little Sriracha to kick things up a bit. Don’t stray from the ingredients listed. Each one serves a purpose to round out the flavors in this Asian inspired dish. And you’ll definitely be making this meal more than once, so my advice is to keep your pantry stocked with the sauce ingredients!

PS: the peanut sauce made with fresh ginger tastes 3927x better than peanut sauce made with ground ginger.

The peanut sauce is easily the star of the show. It’s obviously flavorful– as you can imagine from the ingredients used– but it’s also sweet, savory, and lightly spicy. You’ll just need to whisk all of the ingredients together on the stove for about 5 minutes until the peanut butter has melted down and the flavors fully combine. I usually do this as the vegetables cook to save some time.

Look at all the colors! And yes, my skillet has hot pink edges.

Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish!! Recipe on sallysbakingaddiction.com

Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish!! Recipe on sallysbakingaddiction.com

It’s saucy, creamy, satisfying, healthy, and flavorful to the max. For a little crunch and extra pizazz, let’s add some garnish in the form of: sesame seeds, cilantro, crunchy peanuts, and green onion. The whole shebang because F-L-A-V-O-R!

Peanut Chicken Zucchini Noodles

Yield: 2 giant servings or 4 regular servings

Prep Time: 30 minutes

Total Time: 40 minutes

Print Recipe

Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish! Keep in mind that the sauce ingredients are each important for the flavor. I do not recommend substitutions.

Ingredients:

  • 2 Tablespoons sesame oil (you'll need more for the peanut sauce below)1
  • 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 noodles4
  • 2 large chicken breasts, cooked & shredded (about 2-3 cups)2
  • 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 oil1
  • 2 Tablespoons rice vinegar3
  • 2 teaspoons fresh ginger, minced
  • 1-2 teaspoons Sriracha or any hot chile sauce
Special Equipment

Directions:

  1. Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn't quite big enough, you can do this step in batches.)
  2. 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. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
  3. Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
  4. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Additional Notes:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Happy new meal-ing to us all.

Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish!! Recipe on sallysbakingaddiction.com

This post contains affiliate links. I’m happy to promote brands and products I love!

Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish!! Recipe on sallysbakingaddiction.com
Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish!! Recipe on sallysbakingaddiction.com
Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish!! Recipe on sallysbakingaddiction.com
   

85 Responses to “Easy Healthy Dinner: Peanut Chicken Zucchini Noodles.”

  1. #
    41
    Jenniposted March 21, 2016 at 8:21 pm

    I made this for dinner tonight and it was AMAZING! Even though I didn’t realize until I was ready to start cooking that I was out of sesame oil, I had to use my go-to EVOO, it was still delish.  We especially loved that it was packed with colorful veggies that were still crisp yet tender. Definitely on my “make again” list. 

    Reply

    • Sallyreplied on March 22nd, 2016 at 3:46 pm

      Awesome. Thanks for reporting back, Jenni!

      Reply

  2. #
    42
    Allisonposted April 2, 2016 at 7:45 pm

    The absolute BEST zoodle meal I have made thus far. It really feels like you are eating real noodles. I think it’s because the peanut sauce is PERFECT! I made it last week and I’m already craving it again. 

    Reply

  3. #
    43
    Pamposted April 18, 2016 at 5:18 pm

    I found this recipe about 6 weeks ago. I have already made it 3 times! Delicious!!

    Reply

    • Sallyreplied on April 19th, 2016 at 10:51 am

      It’s one of my new favorites this year for sure 🙂

      Reply

  4. #
    44
    Tommieposted April 21, 2016 at 1:49 pm

    Could you use almond butter in place of the peanut butter. My husband is allergic 

    Reply

    • Sallyreplied on April 21st, 2016 at 5:47 pm

      Yep, any nut butter works.

      Reply

  5. #
    45
    Victorposted April 22, 2016 at 12:59 am

    Do you happen to have the nutrition facts on this dish? It looks awesome I want to make it, but I’m trying to keep track of macros, etc. Would like to add this to MyFitnessPal to help me keep track of things. Thanks!

    Reply

    • Sallyreplied on April 22nd, 2016 at 8:13 pm

      I don’t– but feel free to use an online recipe calculator to obtain it. I like the one on SparkRecipes.

      Reply

    • Heatherreplied on April 27th, 2016 at 6:04 am

      Did you find out nutrition facts? If so could you share? Thank you
      BTW first time making zucchini pasta and I’ll admit I was doubtful about the not noticing difference without pasta

      Reply

    • Lindsay S.replied on May 28th, 2016 at 3:09 pm

      Made this! It’s so colorful (love all the veggies!), the texture is very appealing and it has the perfect peanut-sesame flavor. I’m in the same boat as Sally on noodles–they could fall off the face of the earth and I probably wouldn’t notice!
      Anyway, the only snag with this recipe is that it’s not too hot in the calorie department; if you do eat a quarter of this, you’re looking at about 570 calories. Certainly not awful, but if you’re a lady on restricted calories for weight loss, that’s an expensive meal, (caloric-ly speaking :P). Luckily, I found that 1/6 of this makes a good serving size, and that’s around 380 calories. All that delicious sesame oil (120 calories per Tbsp) and peanut butter (~95 calories per Tbsp) can add up quickly!
      Nutrition Facts:
      Servings: 6.0
      Amount Per Serving:
      Calories 379
      % Daily Value *
      Total Fat 22 g 33 %
      Saturated Fat 4 g 18 %
      Monounsaturated Fat 4 g
      Polyunsaturated Fat 4 g
      Trans Fat 0 g
      Cholesterol 22 mg 7 %
      Sodium 599 mg 25 %
      Potassium 694 mg 20 %
      Total Carbohydrate 31 g 10 %
      Dietary Fiber 3 g 14 %
      Sugars 24 g
      Protein 20 g 40 %
      Vitamin A 89 %
      Vitamin C 80 %
      Calcium 3 %
      Iron 6 %
      *For the average 2000 calorie diet

      Reply

      • Sallyreplied on May 29th, 2016 at 7:28 pm

        You know what I’ve started to do? DOUBLE the veggies! Because this recipe makes a ton of sauce. Less calories that way because more veggies, less sauce per serving 🙂 Tastes great!

  6. #
    46
    Bronteposted May 3, 2016 at 11:53 am

    are you using regular sesame oil or toasted sesame oil?

    Reply

    • Sallyreplied on May 3rd, 2016 at 1:06 pm

      I use regular sesame oil, but either work fine.

      Reply

  7. #
    47
    Saraposted May 5, 2016 at 1:06 pm

    This recipe was amazing! I often delve into reading your amazing blog and I am a huge fan but sadly never tried any of your recipes. Today I had thought of making noodles with peanut sauce. Googled for the exact amount of ingredients and found your recipe in the search results. I decided to give it a try and I don’t regret it one bit. This tastes absolutely amazing!! I must add though that I had to tweak the recipe a bit due to non availability of ingredients e.g. skipped out on peanuts and the use of white vinegar instead of rice vinegar (I know you specifically said not to but I had no choice). The addition of toasted sesame seeds added such a great nutty flavour to the dish. This recipe is a keeper!!

    Looking forward to making more of your recipes! 🙂

    Reply

    • Sallyreplied on May 7th, 2016 at 10:57 am

      Glad you stumbled upon this one– and loved it! Let me know if you begin to try other recipes too.

      Reply

  8. #
    48
    Lydiaposted May 5, 2016 at 9:21 pm

    I don’t comment on blogs very often but I just had to say thank you for an amazing recipe! I followed the recipe exactly and am glad I did. Loved that it’s healthy enough to feel good about making as often as I know I will  🙂 

    Reply

  9. #
    49
    Miaposted May 8, 2016 at 6:17 am

    Wow this was amazing. The satay sauce was beyond delicious, I am never buying this jar stuff again. I love trying new recipes and it is very rare that I might cook the same thing twice but I can’t wait to make this again 🙂

    Reply

  10. #
    50
    Rozposted May 16, 2016 at 3:39 pm

    Hi there can’t wait to try this recipe!
    Just checking (as we don’t really use ‘cups’ in Ireland, would 1/2 cup of peanut butter be around 125 grams? And 1/3 cup of honey around 110 grams? 
    Thanks! 

    Reply

    • Sallyreplied on May 16th, 2016 at 7:09 pm

      Both gram measurements sound about right.

      Reply

  11. #
    51
    Jenniposted May 24, 2016 at 1:18 pm

    Wonderful dish. I used almonds instead of peanuts.  Very yummy. What is the nutritional data for this? 

    Reply

    • Sallyreplied on May 24th, 2016 at 6:57 pm

      I’m unsure. Feel free to use an online recipe calculator to calculate. I like the one on SparkRecipes.

      Reply

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