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Asian Peanut Zucchini Noodles with Chicken

By

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

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Rate this recipe 4.8/5 (9 Votes)

Ingredients

  • For the peanut sauce:
  • 1/3 cup lower sodium chicken broth
  • 2 tablespoons peanut butter
  • 3/4 tablespoon honey
  • 3/4 tablespoon low sodium soy sauce
  • 1/3 tablespoon sriracha sauce
  • 1/3 tablespoon grated fresh ginger
  • 1 small garlic clove, crushed
  • For the chicken and veggies:
  • 1/2 pound boneless, skinless chicken breast, cut into thin strips
  • salt and pepper, to taste
  • 1/2 tablespoon sriracha sauce (or to taste)
  • 1/2 tablespoon low sodium soy sauce
  • juice of 1/4 lime
  • 2 garlic cloves, crushed
  • 1/2 tablespoon grated fresh ginger
  • 1/4 tablespoon sesame oil
  • 1/2 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

Details

Adapted from inspiralized.com

Preparation

Step 1

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.

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