Description
Spiralized zucchini noodles tossed with shredded chicken, sautéed garlic, shredded carrots, sliced cabbage, and bell pepper in a rich, creamy peanut sauce made with peanut butter, honey, soy sauce, sesame oil, rice vinegar, ginger, and sriracha. A light, low-carb, flavor-packed dinner ready in 20 minutes.
Ingredients
For the Noodles:
- 1.5 lbs (680g) zucchini, spiralized
- 2 large chicken breasts, cooked and shredded
- 2 tablespoons sesame oil
- 2 teaspoons garlic, minced
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1 large red bell pepper, thinly sliced
For the Peanut Sauce:
- ½ cup creamy peanut butter
- ⅓ cup honey
- ⅓ cup soy sauce, reduced sodium
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 teaspoons fresh ginger, minced
- 1–2 teaspoons sriracha
Optional Toppings:
- Sesame seeds, chopped cilantro, peanuts, green onion
Instructions
- Make the peanut sauce. Whisk together the peanut butter, honey, soy sauce, sesame oil, rice vinegar, minced ginger, and sriracha until completely smooth. Taste and adjust heat with more sriracha if desired. Set aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the shredded carrots, sliced cabbage, and bell pepper. Stir-fry for 2–3 minutes until slightly softened but still crisp.
- Add the zucchini noodles and toss for 1–2 minutes — just enough to warm them through without releasing too much moisture. Do not overcook.
- Add the shredded chicken and pour the peanut sauce over everything. Toss quickly and thoroughly until every noodle and vegetable is evenly coated in the sauce.
- Remove from heat immediately and divide among bowls. Top with sesame seeds, chopped cilantro, peanuts, and green onion. Serve right away.
Notes
- Do not overcook the zucchini noodles — they release water quickly and 1–2 minutes in the pan is all they need. Overcooked zucchini noodles turn watery and limp and dilute the peanut sauce significantly.
- Pat the spiralized zucchini with paper towels before adding to the pan to remove excess surface moisture.
- Rotisserie chicken is the perfect shortcut for the shredded chicken — it cuts prep time significantly and adds a depth of flavor that plain poached chicken cannot match.
- Prep Time: 10 minutes
- Cook Time: 10 minutes