Peanut Chicken Zucchini Noodles #healthy #paleo

Peanut Chicken Zucchini Noodles #healthy #paleo

I made a goals this year to cook all the more imaginatively. Which means, attempt crisp new flavors and suppers I wouldn't normally make. Up until this point, I'm in-your-face losing. There's been a great deal of chicken bean stew, oat, progressively chicken stew, and extra chicken stew. Try not to misunderstand me, I cherish chicken bean stew and nectar nut cheerios, however I frantically need to break free of this supper groove.

Basic, light, invigorating, prepared in 40 minutes, fiercely tasty nut chicken zucchini noodles. Only unadulterated protein, vivid veggies, and the most scrumptious and flavorful nut sauce. Anything besides exhausting, flat, and schedule.

I think you'll truly adore this dish since (1) extremely simple, (2) truly sound, and (3) you can switch up the vegetables and protein. We're supplanting standard noodles with zucchini noodles and TRUST ME when I state you won't miss ordinary pasta. The zucchini noodles totally drench up all of the appetizing shelled nut sauce.

In case you're not into zucchini noodles, you can utilize standard pasta or cut the zucchini into dainty strips. For a little crunch, how about we include some trimming like sesame seeds, cilantro, crunchy peanuts, and green onion. So great!

Also try our recipe Zucchini Noodles “Mac & Cheese”

Peanut Chicken Zucchini Noodles #healthy #paleo

Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish!


  • 2 Tablespoons sesame oil (you’ll need more for the peanut sauce below)
  • 2 teaspoons minced or chopped garlic
  • 1 cup shredded carrots
  • 1 cup thinly sliced cabbage (I use red)
  • 1 large bell pepper, thinly sliced (I use red)
  • 3 large zucchini, spiralized into noodles*
  • 2 large chicken breasts, cooked & shredded (about 2–3 cups)*
  • Toppings: 1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1/3 cup soy sauce (I use reduced sodium)
  • 2 Tablespoons sesame oil
  • 2 Tablespoons rice vinegar
  • 2 teaspoons fresh ginger, minced
  • 1–2 teaspoons Sriracha or any hot chile sauce


  1. Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, 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.)
  2. 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.
  3. 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.
  4. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Read more our recipe : Cheese Ball Bites

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