Asian Peanut Zucchini Noodles with Chicken

I use PB2 in place of the peanut butter to make this a 6 Smart Point meal.

Asian Peanut Zucchini Noodles with Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the peanut sauce:

  • cup lower sodium chicken broth

  • 2

    tablespoons peanut butter

  • ¾

    tablespoon honey

  • ¾

    tablespoon low sodium soy sauce

  • tablespoon sriracha sauce

  • tablespoon grated fresh ginger

  • 1

    small garlic clove, crushed

  • For the chicken and veggies:

  • ½

    pound boneless, skinless chicken breast, cut into thin strips

  • salt and pepper, to taste

  • ½

    tablespoon sriracha sauce (or to taste)

  • ½

    tablespoon low sodium soy sauce

  • juice of ¼ lime

  • 2

    garlic cloves, crushed

  • ½

    tablespoon grated fresh ginger

  • ¼

    tablespoon sesame oil

  • ½

    cup chopped scallions

  • 2

    medium carrots made into matchsticks (via julienne peeler)

  • 1

    large broccoli stem, Blade C, noodles trimmed

  • 2

    medium zucchinis, Blade C, noodles trimmed

  • 1

    tablespoon chopped unsalted roasted peanuts

  • 3

    lime wedges

  • 3

    springs of fresh cilantro, for garnish

Directions

In a small saucepan, combine the chicken broth, peanut butter, honey, soy sauce, sriracha, ginger and garlic. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the flavors blend and the sauce is slightly thickened, 8 to 10 minute. Season the chicken strips with salt and pepper and then transfer it to a large bowl and add the sriracha, soy sauce, lime juice, 1 of the garlic cloves and the ginger. Heat a large nonstick skillet over high heat. Add the sesame oil, then add the chicken. Cook, stirring, until cooked through, 2-3 minutes. Transfer to a plate. Add the remaining 1 garlic clove, the scallions, carrots and broccoli noodles and season with salt. Cook, stirring, until the vegetables are crisp-tender, 1-2 minutes. Transfer to a plate. Add the zucchini noodles to the hot skillet and toss. Cook for 2-3 minutes or until noodles are al dente. Add the cooked veggies, chicken and peanut sauce and cook, tossing everything together, for 1 minute. Divide the noodles and chicken evenly among 3 bowls. Top each with the peanuts and serve with a lime wedge and a sprig of cilantro, for garnish.


Nutrition

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