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.
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.
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.
For a little crunch, let’s add some garnish like sesame seeds, cilantro, crunchy peanuts, and green onion. So good!Print
- 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 2–3 cups)*
- Toppings: 1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion
- 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
- 1–2 teaspoons Sriracha or any hot chile sauce
- 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.)
- 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.
- 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.
- Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
- 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.
- 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