Peanut Chicken Zucchini Noodles

peanut chicken zucchini noodles on a white serving tray with a fork

peanut chicken zucchini noodles

I think you’ll really love this dish because it’s (1) very easy and (2) you can change up the vegetables and protein. The zucchini noodles completely soak up every bit of the peanut sauce. The peanut sauce is made from peanut butter, honey, soy sauce, sesame oil, rice vinegar, fresh ginger, and Sriracha. It’s inspired by some delicious flavors in Vietnamese peanut dipping sauce and Chinese peanut sauce. A very very very loose adaption as neither usually contain honey.

2 images of spiralized zucchini and veggies in a skillet

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’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.

2 images of peanut sauce in a glass bowl and diced fresh ginger

The peanut sauce is extra flavorful– 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.

peanut chicken zucchini noodles in a pink skillet

zoomed in image of peanut chicken zucchini noodles

For a little crunch, let’s add some garnish like sesame seeds, cilantro, crunchy peanuts, and green onion. So good!

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peanut chicken zucchini noodles on a white serving tray with a fork

Peanut Chicken Zucchini Noodles

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: serves 4
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Thai

Description

Mixing up weeknight dinners with this wildly flavorful peanut chicken and veggies dish. The sauce is inspired by two delicious Asian peanut sauces: Vietnamese peanut dipping sauce and Chinese peanut sauce. Keep in mind that it’s a very loose adaption as neither usually contain honey.


Ingredients

  • 2 Tablespoons sesame oil (you’ll need more for the peanut sauce below)
  • 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 noodles*
  • 2 large chicken breasts, cooked & shredded (about 23 cups)*
  • 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 oil*
  • 2 Tablespoons rice vinegar*
  • 2 teaspoons fresh ginger, minced
  • 12 teaspoons Sriracha or any hot chile sauce

Instructions

  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.

Notes

  1. Chicken: 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.
  2. Rice Vinegar: Rice vinegar is best for this sauce. Do not use white wine or white vinegar– they’re too harsh. Apple cider vinegar works as a substitute.

Keywords: peanut chicken zucchini noodles, thai chicken zoodles

overhead image of peanut chicken zucchini noodles on a white serving tray

236 Comments

  1. I always salt my zoodles first. I put them on a baking tray lined with a tea towel, sprinkle a teaspoon of salt, toss a bit, then let sit for a while. Sometimes I do this early in the day.
    The zoodles then have given off a lot of water.
    I usually cut down on any other salt in a recipe but the salt usually drains off into the towel.
    A delicious dish!! A keeper for sure.

  2. Nicole Link says:

    I made this recipe and it was absolutely delicious! Leftovers the next day were just as good. Both my husband and I really enjoyed this!

  3. Really delicious. I Substituted basil for cilantro and sliced almondS for the peanuts.

  4. Shari Campbell says:

    nutrition info?

  5. What brand of Rice Vinegar do you use? I ask because I’m wondering if its like Chinese White Rice Vinegar or just some brand that just says “Rice Vinegar” on the label. I believe I could find it at Whole Foods.

  6. If I don’t use one of those “zoodle” thingy’s……. How else can I get these to work in this recipe.

    1. You can slice zucchini into thin noodle shaped pieces– sort of like matchstick style carrots, but longer.

    2. I use a potato peeler and it works well for noodles, they don’t spiral but same effect

    3. Beverly Jones says:

      I just bought them already “zoodled” at Trader Joe’s 🙂

  7. What’s the serving size and nutritional info?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Meredith, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  8. Ahhh-mazing! I have made this three times in two weeks for myself. Followed the directions exactly and this sauce is a GAME CHANGER. 10/10.

  9. Loved this recipe! My husband told me it needs to be on our regular dinner rotation! Looking forward to my lunch leftovers!

  10. Delicious! I made zoodles for me and linguine noodles for my husband. He gave it a thumbs up. Thank you!

  11. Can i make the sauce in the morning then you’s over the veg for my evening meal im making tonight

  12. Can tamari sauce be used instead of soy sauce? Can the hot chili sauce be left out?

    1. Trina @ Sally's Baking Addiction says:

      Hi Katie, those changes should work just fine. Enjoy!

  13. Leslie Lord says:

    Do you think this would work well using ground turkey as the meat?

    1. Trina @ Sally's Baking Addiction says:

      Hi Leslie! I think the texture of shredded chicken would work best here, but don’t see why cooked ground turkey wouldn’t work. Let us know if you give it a try and here’s all our recipes that use ground turkey if you’re interested.

  14. Leslie Lord says:

    I just had a lot of turkey, so was trying to get through it. But, we made as is, with chicken, and it was So good!! I used a bit less honey (my husband is trying to eat very healthy right now), and it still worked well. Can’t wait to start making this a few times a month now!!

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