Peanut Chicken Zucchini Noodles

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

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

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. There’s been a lot 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 dinner rut.

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.

peanut chicken zucchini noodles

I think you’ll really love this dish because (1) very easy, (2) pretty healthy, 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.

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’ve never been one to love pasta (it’s true!), but I love these zucchini noodles. Aka zoodles! To make the zoodles, I use the spiralizer. I love this contraption! It’s smaller than other spiralizers I’ve seen, but just as handy. 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.

If you’re not into zucchini noodles, you can use regular pasta or cut the zucchini into thin strips. See the recipe notes.

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 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.

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

Warm the chicken and zucchini noodles for a few minutes. Then, pour in that peanut sauce. The peanut sauce is made from only a few 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.

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


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.


  • 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


  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.


  1. Sesame Oil: The 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. 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.
  3. Rice Vinegar: 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. Spiralizer: I love this spiralizer! 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.

Keywords: peanut chicken zucchini noodles, thai chicken zoodles

Happy new meal-ing to us all.

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


  1. Heather (Delicious Not Gorgeous) says:

    i like ground ginger better in sweets, and fresh ginger better in savory things- not sure if it’s because that’s what i’m more used to, or what. but i can taste the difference, so i’m on board with using fresh in this peanut sauce!

    1. I’m the SAME way!

  2. Andrea @ Cooking with a Wallflower says:

    I love using my spiralizer to make zucchini noodles. It’s kind of fun making the noodles and seeing them come out curly. I’m a big fan of peanut sauce especially when paired with Sriracha. I’ll have to make this later this week and then pack the leftovers to bring to work for lunch! I can already picture the amazing flavors to this dish!

    1. Andrea, this meal is totally YOU! xo

  3. Cheese and Chinese says:

    Usually we only eat veggie noodles out of guilt, but anything that is served with a peanut sauce makes me so happy! I would actually eat this willingly, it looks delicious! 

    1. Laura ~ Raise Your Garden says:

      My husband drinks peanut sauce and is going to drool over this! Boring dinners are a “thing” around here too. Husband calls at 10 A.M. each day asking about dinner! The nerve.

      This meal looks delightful Sally and I LOVE zucchini noodles, have saved myself so many calories since eating them! Thanks for this inspiration. 

      1. This dish is obviously your must make meal of the week!

  4. Taylor @ Food Faith Fitness says:

    It’s not only mind blowing simple, but mind blowing AMAZING LOOKING! I can’t even stop starring. Perfect meal girl! 🙂

  5. Marina @ A Dancer's Live-It says:

    I NEED to try zoodles, but I also need the Inspiralizer first! You should see my Amazon wishlist…either way, peanut sauce is simply the best! 🙂

    1. I completely understand the Amazon wish-list struggle/awesomeness.

  6. Michelle @ Modern Acupuncture says:

    This looks incredible! Love when you share dinner recipes 🙂 Peanut sauce is one of my favorites! Just so, so good. Looking forward to trying this; I guess I really need to get on the spiralizer wagon, huh? Thanks Sally!

    1. Soooo happy you love the dinner recipes! Gotta balance out all the chocolate, right?

  7. London || Gluten Free with L.B. says:

    Wow… this looks so guilty while being so nutritious for you!  I have had a spiralizer for over a year and have yet to open up the box.  This recipe has encouraged me to pull it out!  Thanks for such a great idea 🙂

    1. Yes! Put that thing to work!

  8. Leah @ Grain Changer says:

    You had me at “peanut sauce.” 😉 Sally, this looks absolutely fab! I’m loveing this fun, flavorful (healthy!) meal. Just What my Monday needed. 

    1. Knew you’d like this!

  9. Ellen @ My Uncommon Everyday says:

    I like pasta, but I don’t *love* pasta. I do really love veggies and Asian flavors! I’m excited to get an Inspiralizer and play around with fun recipes like this one!

    1. I’m excited for you to get one Ellen! Now that I’m home from all my book touring, I’ll have more time to experiment with new spiralized dishes! Hope to share more on my blog.

  10. demeter | beaming baker says:

    Sally, don’t say you’re losing! That breaks my heart. You know what though, you so obviously are winning with this meal. (Duh!) Loving your pizzazz-y use of ginger, sesame and zoodles!! This dish came out beautifully in your photos. I especially enjoyed the light sprinkling of sesame and that hot pink skillet. It’s almost, kind of like you were insinuating sprinkles. Amiright? 😉

    1. How did you guess?! 😉

      1. demeter | beaming baker says:

        Let’s just say I have your number… and it’s 1-800-SPRINKLES. 😉 😉

  11. This dish looks so amazing, I have been at such a loss for cold weather/winter dinner ideas lately.  You have “inspiralized” me to actually go to the website the morning and order the device specifically to make this dish.!!  Recipe is printed out……and  I will be sure to have all my ingredients on hand for the day it arrives on my doorstep.  Thank you for taking the ho hum out of dinner!!

    1. Brenda, I’m so excited for you to try this!

  12. YESSSS Sally!!! I’m big into my spiralizer right now and needed a good recipe! I love peanut and chicken combos. I will certainly be making this one in the new few days. Thanks again. It looks fantastic and you never disappoint 🙂

  13. Sharon K (The Farm Chick Bakes) says:

    Sally, this dish is so gorgeous…..parade of colors! Just Beautiful. I may just have to invest in this tool! Veggie Garden season is around the corner….perfect!

  14. I could drink this sauce! I could easily live off of this meal. The colors alone make me want to eat it. It’s so odd when my bloglovin’ has two similar recipes but, of course, yours always look better. XD

  15. yummy, it looks delecious 🙂

  16. Daniel Camacho says:

    Is toasted sesame oil OK? Or do you recommend using regular sesame oil?

    1. Toasted is just fine. Love its flavor.

  17. Hi Sally. I’ve not made this yet but I already know I will love it. I joined weight watchers at the start on the year and have made myself a similar promise as you –  get creative with dinners. I got a sprialiser as well and am loving it.  Spaghetti is so 2015!  

  18. Hey Sally, I love your dishes, be it dessert or salad, you always share mouthwatering dishes. Thank you 🙂

  19. Del's cooking twist says:

    You totally got me with this dish! I love noodles and I’m crazy about peanuts and chicken. One more Sally’s Baking Addiction’s recipe to try as soon as possible. Can’t wait!

  20. Stella @ Stellicious Life says:

    Yay, what an explosion of colours on your plate, I love it! And also the idea to have such a veggie packed, colourful, healthy and tasty meal, thanks for the recipe Sally, I’ll sure try it especially since I just bought myself a spiralizer 😉 Love your savoury recipes!!

  21. Joshua Hampton says:

    I’ve never really used anything but fresh ginger when making peanut sauce because that’s how my mother did it. Anyhow, these chicken zoodles are awesome, especially with those lovely Asian flavors.

  22. This looks AMAZING!  I’ve been wanting to try zucchini noodles and appreciate your advice on the gadget, you’ve never let me down yet!  I’ve never used fresh ginger, is there a quick or easy way that you could explain what to do to prep it for the recipe?

    1. Jen, it’s so easy. Buy a small piece of fresh ginger (in the produce aisle). Then just cut off a piece and use a peeler to peel away the brown skin (or peel then cut off a piece)– then chop up into little pieces. I use leftover ginger in my water– I have a huge pitcher of water in the fridge and I add sliced ginger to it to flavor it. It’s so refreshing and great for digestion!

      Here’s an article to help you out with the ginger prep work.

      1. Thank you so much for answering, for the article, and for your awesome blog!  I love every recipe of yours that I’ve made and can’t wait to try this one too!

  23. Hi Sally.   I recently found your site and have made several of your recipes and they have all turned out great.  This recipe was amazing!  I just finished making it and it was very flavourful!  It looked beautiful with all the different vegetables and I garnished it with the sesame seeds and green onions.   I will definitely be making it again.   Cheers!

    1. Thanks so much for reporting back Rebecca!

  24. This looks absolutely amazing! I’m vegetarian but I’m sure it would still be just as delicious without the chicken. Maybe I’ll add tofu which I think would also be amazing. Great pictures love the colors! Thanks for the recipe Sally! 🙂 

  25. Mary @ LOVE the secret ingredient says:

    This looks so refreshing, love the vibrant colors and veggies! Definitely not a boring meal 🙂

  26. Made this for dinner tonight, and it was SO delicious! The sauce is just scrumptious. With the zucchini, I didn’t even miss the pasts or rice. Such a flavorful healthy dish!

    1. Happy you made and loved it Erin, thanks for reporting back!

  27. Wow Sally!!! This recipe is amazing!!! I made it yesterday night and got everyone at home to eat vegetables!!

    1. YEAHHHH!!!! That’s a major dinner win.

  28. chicken zoodles yumm, my new favorite. awesome recipe Sally , tried yesterday and was finger-licking-delicious

  29. Michelle @ Modern Acupuncture says:

    Made this earlier this week and it’s awesome! So delicious. I only had almond butter and no peanut butter, but it was still super. I’m making it again for dinner tonight 🙂

  30. I don’t! Feel free to use an online calculator if you’d like. Happy you loved it!

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