Peanut Chicken Zucchini Noodles
Easy weeknight dinner with lots of healthy flavor!
Ingredients
- 2 tbs. sesame oil You'll need more for the peanut sauce
- 2 tsp. garlic minced or chopped
- 1 pkg (12 oz.) broccoli slaw
- 1 large red bell pepper thinly slided
- 3 large zucchini spiralized into noodles
- 2 large chicken breasts cooked & shredded (about 2-3 cups)
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1/3 cup soy sauce
- 2 tbs. sesame oil
- 2 tbs. rice vinegar
- 2 tsp. fresh ginger minced
- 1-2 tsp. Sriracha
Optional Toppings
- 1 tbs. sesame seeds
- 1/4 cup cilantro
- 1/2 cup peanuts
- 1/4 cup green onion chopped
Instructions
- Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the broccoli slaw 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.
Notes
User recipe submitted by Katie Ketchen.
- Sesame oil is 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.
- 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 is 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.
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