A delightful dish featuring spiralized zucchini noodles tossed with tender chicken and a creamy peanut sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 medium zucchinis, spiralized into noodles
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup chopped green onions
1/4 cup chopped peanuts (for garnish)
Salt and pepper to taste
Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the garlic and ginger. Sauté for about 1 minute until fragrant, then add the spiralized zucchini noodles. Cook for 2-3 minutes, stirring frequently, until the noodles are slightly softened but still al dente.
While the zucchini noodles are cooking, in a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, and sesame oil until smooth.
Return the cooked chicken to the skillet with the zucchini noodles. Pour the peanut sauce over the chicken and noodles, tossing to coat everything evenly. Cook for an additional 2-3 minutes until heated through.
Remove from heat and stir in the chopped green onions. Serve immediately, garnished with chopped peanuts.
Notes
For a vegetarian option, substitute the chicken with tofu or chickpeas.
Add a splash of sriracha or red pepper flakes for a spicy kick.