Peanut Chicken Zucchini Noodles

Name: Peanut Chicken Zucchini Noodles
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 Tablespoons sesame oil (you’ll need more for the peanut sauce below); 2 teaspoons minced or chopped garlic; 1 cup shredded carrots; 1 cup thinly sliced cabbage (I use red); 1 large bell pepper, thinly sliced (I use red); 1.5 lbs (about 680g) zucchini, spiralized into noodles*; 2 large chicken breasts, cooked & shredded (about 2-3 cups)*; Optional Toppings: 1 Tablespoon sesame seeds, handful of chopped cilantro, 1/2 cup peanuts, 1 Tablespoon chopped green onion; 1/2 cup creamy peanut butter; 1/3 cup honey; 1/3 cup soy sauce (I use reduced sodium); 2 Tablespoons sesame oil; 2 Tablespoons rice vinegar*; 2 teaspoons fresh ginger, minced; 1 -2 teaspoons Sriracha or any hot chile sauce

Mixing up weeknight dinners with this wildly flavorful peanut chicken and veggies dish. The sauce is inspired by two delicious Asian peanut sauces: Vietnamese peanut dipping sauce and Chinese peanut sauce. Keep in mind that it's a very loose adaption as neither usually contain honey.

⏱️ 40 min 🔪 Prep: 30 min 🔥 Cook: 10 min 📊 Medium ⭐ 5.0 (59) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Sally's Baking Addiction — Sally

Ingredients

4 servings

2 Tablespoons sesame oil (you’ll need more for the peanut sauce below)
2 teaspoons minced or chopped garlic
1 cup shredded carrots
1 cup thinly sliced cabbage (I use red)
1 large bell pepper, thinly sliced (I use red)
1.5 lbs (about 680g) zucchini, spiralized into noodles*
2 large chicken breasts, cooked & shredded (about 2-3 cups)*
Optional Toppings: 1 Tablespoon sesame seeds, handful of chopped cilantro, 1/2 cup peanuts, 1 Tablespoon chopped green onion
1/2 cup creamy peanut butter
1/3 cup honey
1/3 cup soy sauce (I use reduced sodium)
2 Tablespoons sesame oil
2 Tablespoons rice vinegar*
2 teaspoons fresh ginger, minced
1 -2 teaspoons Sriracha or any hot chile sauce

Steps

Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn’t quite big enough, you can do this step in batches.)
Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
Leftovers keep well in the refrigerator for a few days. Reheat to your liking.