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Peanut Chicken Zucchini Noodles is a delicious, protein-packed meal featuring tender chicken, fresh zucchini noodles, and a creamy peanut sauce made with peanut butter, soy sauce, garlic, ginger, and a hint of lime. This easy, low-carb dinner is full of savory, nutty flavors and comes together quickly, making it perfect for busy weeknights, healthy meal prep, and anyone craving takeout-inspired flavors at home.

Ingredients

  • 1 lb (450 g) boneless, skinless chicken breast, cut into thin strips
  • 4 medium zucchini, spiralized into noodles
  • 1 tbsp (15 ml) olive oil or sesame oil
  • 3 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • 1 red bell pepper, thinly sliced
  • 2 medium carrots, julienned
  • 3 green onions, sliced
  • 1/4 cup (64 g) creamy peanut butter
  • 3 tbsp (45 ml) low-sodium soy sauce
  • 2 tbsp (30 ml) fresh lime juice
  • 1 tbsp (15 ml) honey or maple syrup
  • 1 tbsp (15 ml) rice vinegar
  • 2 to 4 tbsp (30–60 ml) warm water, as needed
  • 1 tsp sesame oil
  • 1/4 tsp red pepper flakes, optional
  • 1 tbsp sesame seeds, for garnish
  • 2 tbsp chopped roasted peanuts, for garnish
  • Fresh cilantro, for garnish (optional)
  • Salt and black pepper, to taste

Instructions

  1. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, and red pepper flakes. Add warm water a little at a time until the sauce is smooth and pourable. Set aside.
  2. Pat the chicken dry and season lightly with salt and black pepper, keeping in mind that the soy sauce will add saltiness.
  3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through to an internal temperature of 165°F (74°C).
  4. Transfer the cooked chicken to a plate and set aside.
  5. In the same skillet, add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
  6. Add the sliced red bell pepper and julienned carrots. Stir-fry for 3 to 4 minutes until slightly tender but still crisp.
  7. Add the zucchini noodles and toss gently. Cook for 2 to 3 minutes, just until slightly softened. Avoid overcooking, as zucchini releases water quickly.
  8. Return the cooked chicken to the skillet and pour the peanut sauce over everything. Toss gently until the chicken and vegetables are evenly coated and heated through, about 1 to 2 minutes.
  9. Taste and adjust the sauce with additional lime juice or soy sauce if desired. If the sauce becomes too thick, add a splash of warm water.
  10. Remove from the heat and garnish with sliced green onions, sesame seeds, chopped roasted peanuts, and fresh cilantro.
  11. Serve immediately while warm, optionally with extra lime wedges and additional peanut sauce on the side.

Notes

  • Do not overcook the zucchini noodles. Two to three minutes is usually enough to keep them tender-crisp and prevent a watery dish.
  • For the smoothest peanut sauce, use creamy peanut butter and add warm water gradually until you reach your preferred consistency.
  • For a gluten-free version, use certified gluten-free tamari or coconut aminos instead of regular soy sauce.
  • Adjust the spice level by adding red pepper flakes, chili garlic sauce, or a little sriracha to the peanut sauce.
  • Chicken thighs can be substituted for chicken breast; cook until they reach a safe internal temperature of 165°F (74°C).
  • For extra vegetables, add mushrooms, snap peas, broccoli florets, or shredded cabbage.
  • To make the dish vegetarian, replace the chicken with firm tofu or edamame.
  • If preparing ahead, store the peanut sauce separately and spiralize the zucchini shortly before cooking for the best texture.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to avoid making the zucchini noodles too soft.
  • Freezing is not recommended because zucchini noodles release excess water and become soft after thawing.
  • Peanut butter contains peanuts, a common allergen. For a peanut-free alternative, use sunflower seed butter and check all ingredient labels.

Nutrition

Find it online: https://thefamilycooking.com/peanut-chicken-zucchini-noodles/