Print

Thai Peanut Chicken Zoodles

thai peanut chicken zoodles - featured image
Print Recipe

A quick and healthy dinner featuring tender chicken and spiralized zucchini noodles tossed in a creamy, tangy peanut sauce. Ready in 30 minutes, this low-carb, gluten-free dish is packed with bold Asian flavors.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), thinly sliced
  • 3 medium zucchini, spiralized (about 4 cups / 600 g zoodles)
  • 1 tablespoon olive oil or avocado oil (for cooking)
  • Salt and black pepper, to taste
  • ½ cup creamy peanut butter (natural, no added sugar preferred)
  • 3 tablespoons soy sauce or tamari (use gluten-free tamari if needed)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup (adjust to taste)
  • 1–2 teaspoons sriracha or chili garlic sauce (optional, for heat)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ¼ cup warm water (to thin the sauce)
  • Juice of 1 lime (freshly squeezed)
  • Chopped fresh cilantro (optional, for garnish)
  • Chopped roasted peanuts (optional, for garnish)
  • Thinly sliced green onions (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Wash and dry the zucchini. Using a spiralizer, create noodles from the zucchini. Place the zoodles in a colander and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then gently pat dry with paper towels.
  2. In a medium bowl, whisk together ½ cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, minced garlic, grated ginger, and sriracha if using. Slowly add ¼ cup warm water, whisking until smooth and creamy. Finish with fresh lime juice and adjust sweetness or heat as needed.
  3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Season the sliced chicken breasts with salt and pepper. Add the chicken to the pan in a single layer and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken and set aside.
  4. In the same skillet, reduce heat to medium, add the zucchini noodles, and toss gently for 2-3 minutes just to warm through and lightly soften. Pour the peanut sauce over the zoodles and toss to coat evenly.
  5. Slice the cooked chicken into bite-sized strips. Return chicken to the skillet with the sauced zoodles and toss everything together for 1-2 minutes to meld flavors.
  6. Divide onto plates and sprinkle with chopped peanuts, fresh cilantro, green onions, and sesame seeds if desired. Serve immediately.

Notes

Salt the zucchini noodles and let them sit to remove excess moisture to avoid soggy noodles. Use fresh ginger and garlic for best flavor. Adjust sriracha to control heat. Cook chicken in batches to ensure browning. Toss zoodles gently to avoid breaking. Warm water helps achieve creamy peanut sauce consistency. Leftovers keep up to 2 days refrigerated; drain excess liquid before reheating in a skillet.

Nutrition

Keywords: Thai peanut chicken, zoodles, zucchini noodles, healthy dinner, low-carb, gluten-free, quick recipe, peanut sauce, weeknight meal

Find it online: https://realityeats.com/thai-peanut-chicken-zoodles-recipe-easy-healthy-dinner-in-30-minutes/