Menu Enter a recipe name, ingredient, keyword...

á-5036

Thai peanut chicken zucchini noodles

By

2 Tb sesame oil
2 tsp minced garlic
1 cup shredded carrots
1 cup thinly sliced cabbage (I use red)
1 large bell pepper, thinly sliced (use red)
3 large zucchini, sprialized into noodles
2 large chicken breasts, cooked and shredded (about 2 - 3 cups)

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Peanut sauce:
  • 2 Tb sesame oil
  • 2 tsp minced garlic
  • 1 cup shredded carrots
  • 1 cup thinly sliced cabbage (I use red)
  • 1 large bell pepper, thinly sliced (use red)
  • 3 large zucchini, sprialized into noodles
  • 2 large chicken breasts, cooked and shredded (about 2 - 3 cups)
  • Toppings: 1 Tb sesame seeds, cilantro 1/2 c peanuts, chopped green onion
  • 1/2 c creamy peanut butter (almond butter)
  • 1/3 c honey
  • 1/3 c soy sauce
  • 2 Tb sesame oil
  • 2 Tb rice vinegar
  • 2 tsp fresh ginger, minced
  • 1-2 tsp Sriracha sauce

Details

Preparation

Step 1

Heat 2 Tb sesame oil and garlic....add carrots, cabbage, and pepper slices. Cook for about 5 min till tender.....(I usu begin the peanut sauce during this time) One tender, add zucchini noodles and shreded chicken to skillet. Cook for about 3 min until chicken is warm and zucchini is a little softer. Remove from heat.
Combine all the peanut sauce in small saucepan over low heat. Whisk constantly until peant butter has melted and all is combined.....Add Sriracha to taste
Once sauce is heated, pour over chicken and vege and toos around until combined....
Top with sesame seeds, cilantro, peants and green onion....serve immediately....

You'll also love

Review this recipe

Asian Chicken & Rice Noodle Salad Blackened Chicken Ramen Noodle Soup