A simple Thai inspired peanut chicken zucchini noodle recipe that’s loaded with healthy veggies. You won’t even miss the high carb noodles in this delicious gluten-free dish.
I’d like to thank Ben from The Online Grill for sharing an easy Asian inspired chicken dish with a lovely peanut sauce in this guest post.
For all the health benefits of making zucchini noodles (I prefer ‘zoodles’ or ‘courgetti’), I think my addiction to making them actually comes down to just how much darn fun it is to use a spiralizer.
So why not take it one further and use it to accompany one of my favorite Thai dishes?
Firstly, the health benefits: Replacing pasta or spaghetti with spiralized zucchini is a great way to make traditional pasta or Asian dishes more accessible for people following a low-carb diet.
While I do love pasta as much as the next person, it’s great to have an alternative backup should you be trying to avoid getting pasta belly.
OK, OK, now for the fun part: The food!
This peanut chicken zoodles recipe only takes 15 minutes to make, is very low-calorie and is, you guessed it, is crazy delicious. It’s packed full of healthy vegetables, and the accompanying peanut sauce is one of my favorite sauces to make.
If you don’t already own a spiralizer then I can’t recommend getting one highly enough. They’re fairly cheap, and after you give this recipe a shot you’ll be hooked.
A simple search for ‘spiralizer’ recipes will show you that it’s not just zucchini that you can use, but also carrots, sweet potatoes, apples… and that’s just the start.
Before I get right into the recipe, an important thing to note is that despite types of oil often being interchangeable with other recipes, it’s really important in the case of this recipe to stick to sesame oil.
The same goes with rice vinegar. Like with a lot of Asian-style dishes, both of them really are integral to the flavor of the whole dish.
You might need to visit your nearest Asian supermarket or World Food section to track them down, but I promise the extra effort will be worth it!
Finally, I have a gluten-free, low sodium paleo soy sauce alternative that I use. If you try to follow a reduced sodium diet then I highly recommend trying it, as well as limiting the amount of sriracha that you use.
Right, let’s get into it!
About the author
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.
Peanut Chicken Zucchini Noodles Recipe
Peanut Chicken Zucchini Noodles
For the main dish:
- 2 tbsp sesame oil
- 2 tsp garlic minced
- 1 cup shredded carrots
- 1 cup red cabbage thinly sliced
- 1 large red bell pepper thinly sliced
- 3 large zucchini spiralized into noodles
- 2 large chicken breasts cooked & shredded
For the toppings:
- 1 tbsp sesame seeds
- handful of cilantro
- 1/2 cup peanuts
- 1 green onion chopped
For the peanut sauce
- 1/2 cup peanut butter smooth
- 1/2 teaspoon liquid stevia or 1/3 cup honey if not watching carbs
- 1/3 cup soy sauce or coconut aminos
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tsp fresh ginger minced
- 1-2 tsp Sriracha
- Heat up a large skillet over a medium heat. Add 2 tablespoons of sesame oil and the minced garlic.
- Add the red cabbage, carrots and sliced bell pepper. Cook for 5 minutes, or until the vegetables are tender.
- Add the zucchini noodles and chicken to the skillet. Cook while stirring constantly for 3-5 minutes, until chicken is cooked. Remove from heat and set aside.
- Heat up a small saucepan over a low heat. Add all the peanut sauced ingredients, stirring constantly. Mix thoroughly until the peanut butter has melted and all ingredients have combined.
- Once well mixed, pour the sauce over the chicken and vegetables. Combine thoroughly and serve. Top with sesame seeds, peanuts, onion and cilantro.
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