Healthy Thai Peanut Chicken Zucchini Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
193 kcal
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Course
Main Course
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Cuisine
Thai
Healthy Thai Peanut Chicken Zucchini Noodles
Description
This dish blends spiralized zucchini, carrots, and red bell pepper cooked briefly to soften yet keep some crunch with tender shredded chicken mixed through. The Thai-inspired peanut sauce is prepared by combining minced garlic and ginger with peanut butter, lime zest and juice, soy sauce, and red pepper flakes for a balanced blend of savory, tart, and mildly spicy notes.
The vegetables are stir-fried with canola oil over high heat to quickly wilt them without losing color or texture. Adding the cooked chicken and sauce finishes the dish with warm, well-coated protein and vegetables. Fresh cilantro and green onions are folded in to introduce herbal brightness, while optional crushed peanuts and lime wedges provide bite and acidity at serving.
This recipe works well for those seeking a wholesome dinner with familiar Thai flavors using zucchini noodles as a lighter alternative to pasta. It can be enjoyed hot and garnished according to taste preferences.
Adapted from a couple of related dishes, it encourages use of fresh aromatics and versatile spiralized vegetables. The peanut sauce is smooth and balanced, making it integral to the overall flavor profile.
Ingredients
- 1 clove garlic minced
- 2 teaspoons ginger minced, fresh
- 4 tablespoons peanut butter
- 1 lime zested and juiced
- 2 tablespoons soy sauce
- ¼ teaspoon red pepper flakes
- 2 tablespoons canola oil
- 2 cups chicken breast cooked and shredded
- 3 zucchini spiral sliced
- 2 carrot spiral sliced, large
- 1 red pepper spiral sliced
- 1/3 cup cilantro chopped, fresh
- 1/4 cup green onions diced
- peanuts optional as a garnish, chopped; unsalted; roasted; lime wedges
- lime optional as a garnish, chopped; unsalted; roasted; lime wedges
Instructions
- Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.
- To a large frying pan add your canola oil on high heat.
- Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.
- Add in the chicken, sauce, cilantro and green onions and toss together until all warmed through.
- Garnish with peanuts and wedges of lime if desired.
Notes
- This recipe is inspired by Thai Peanut Chicken Pasta and Crunchy Asian Lime Peanut Slaw recipes, combining elements from both.
- Use fresh garlic and ginger minced finely for best flavor in the peanut sauce.
- Garnish with chopped peanuts and lime wedges to add texture and bright acidity when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 453mg | 19% |
| Potassium | 587mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 47.9mg | 53% |
| Calcium | 29mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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