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.
- 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)*
- Optional Toppings: 1 Tablespoon sesame seeds, handful of chopped cilantro, 1/2 cup peanuts, 1 Tablespoon 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.
- Special Tools (affiliate links): Large Skillet | Spiralizer
- Zucchini: Some stores sell zucchini noodles in the produce section, but you could also do this yourself at home with a spiralizer.
- Chicken: I simply boil chicken until cooked through– about 12-15 minutes, then shred 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.
- Substitutions: See Choosing the Right Ingredients and Easy Peanut Sauce sections above for explanations of possible substitutions.
Keywords: peanut chicken zucchini noodles, thai chicken zoodles