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    Home / Recipes / Keto Dinners

    Peanut Chicken Zucchini Noodles Recipe

    By Lisa MarcAurele on Mar 8, 2018 11 Comments - This post may contain affiliate links. See Disclosure

    1638 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    Easy peanut chicken zucchini noodles
    Dairy-FreeEgg-FreeKid Friendly

    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.

    Easy peanut chicken zucchini noodles
    Jump to:
    • Peanut Chicken Zucchini Noodles Recipe
    • 📖 Recipe

    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?

    How to make peanut chicken zucchini noodles

    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.

    peanut chicken zucchini noodle ingredients

    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.

    Easy peanut chicken zucchini noodles recipe

    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.

    Peanut chicken sauce

    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!

    Simple peanut chicken zucchini noodles

    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.

    If you like this recipe, you may want to try an Asian zucchini noodle salad too.

    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

    Easy peanut chicken zucchini noodles

    ★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

    📖 Recipe

    Easy peanut chicken zucchini noodles

    Peanut Chicken Zucchini Noodles

    Author: Lisa MarcAurele
    4.58 from 7 votes
    A simple Thai inspired dish that's loaded with healthy veggies. You won't even miss the high carb noodles!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: Thai
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 6 people
    Calories 377

    Ingredients

    For the main dish:

    • 2 tablespoon sesame oil
    • 2 teaspoon 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 tablespoon sesame seeds
    • handful of cilantro
    • ½ cup peanuts
    • 1 green onion chopped

    For the peanut sauce

    • ½ cup peanut butter smooth
    • ½ teaspoon liquid stevia or ⅓ cup honey if not watching carbs
    • ⅓ cup soy sauce or coconut aminos
    • 2 tablespoon sesame oil
    • 2 tablespoon rice vinegar
    • 2 teaspoon fresh ginger minced
    • 1-2 teaspoon Sriracha
    US Customary - Metric

    Instructions

    • 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.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Calories: 377 | Carbohydrates: 15g | Protein: 20g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 914mg | Potassium: 805mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4580IU | Vitamin C: 54.3mg | Calcium: 72mg | Iron: 2.2mg

    Additional Info

    Net Carbs: 10 g | % Carbs: 10.8 % | % Protein: 21.5 % | % Fat: 67.7 % | SmartPoints: 11
    Values
    Array
    (
        [calories] => 377
        [carbohydrates] => 15
        [protein] => 20
        [fat] => 28
        [saturated_fat] => 4
        [cholesterol] => 24
        [sodium] => 914
        [potassium] => 805
        [fiber] => 5
        [sugar] => 7
        [vitamin_a] => 4580
        [vitamin_c] => 54.3
        [calcium] => 72
        [iron] => 2.2
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Varun Sharma

      April 24, 2020 at 8:02 am

      5 stars
      This was delicious!! Will definitely make again! Thank you!!

      Reply
    2. Shaylee

      February 12, 2020 at 12:33 am

      5 stars
      I made this before and it was really good, I am remaking it again tonight !

      Reply
    3. LT

      September 10, 2019 at 2:27 am

      hi, how to prevent zucchini from releasing water making the noodles soggy?

      Reply
      • Lisa MarcAurele

        September 10, 2019 at 10:21 am

        I spiralize and then let them sit between paper towels to absorb liquid before using.

        Reply
        • LT

          September 12, 2019 at 9:24 pm

          thanks for the reply.
          So it is not advisable to soak with salt to draw out the water?
          I will be prepare this dish on Saturday for dinner 🙂

        • Lisa MarcAurele

          September 13, 2019 at 8:37 am

          I like to prepare the noodles the night before and layer them between paper towels to absorb liquid before using. I find that works best for me. Salt may be able to speed that up, but I've never tried it.

    4. Bob C

      August 04, 2018 at 8:10 pm

      5 stars
      This was excellent. But you should proof read the receipt. Steps 2 and 3 are the same, worded a little differently I would also recommend making the sauce first then you can add it to the chicken and veggies while still hot
      I added baby spinach and fresh basil. This dish will go in the recipe box to do again and again

      Reply
      • Lisa

        August 05, 2018 at 10:12 am

        Thanks for catching that mistake and giving some tips. I've fixed the recipe instructions.

        Reply
    5. William Smith

      July 04, 2018 at 12:37 pm

      5 stars
      The recipe is so unique!

      Reply
      • Lisa

        July 05, 2018 at 12:25 pm

        I hope you enjoy it William!

        Reply
    6. Leona

      June 08, 2018 at 6:50 am

      5 stars
      Such a great way to use up leftover chicken!

      Reply

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