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 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.
- 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.
- 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: 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.
- 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