Zucchini Noodles with Chicken and Tangy Peanut Sauce

Zucchini Noodles with Chicken and Tangy Peanut Sauce


Though you can certainly slice the squash and carrots into ribbons by hand, a julienne-style peeler or mandoline will make the job a breeze.  If you want to use a peeler to julienne the squash, it is best to choose medium to small zucchini and summer squash  - they should be no wider than than the width of the peeler.  Also, topping these zucchini ‘noodles’ with chicken and peanut sauce is just a suggestion for a simple healthy meal, but these fresh vegetables are a great foil for tomato based sauces as well.


INGREDIENTS
2 cooked chicken breasts, either boiled or pan-fried
4-6 medium-sized zucchini and summer squash
2 large carrots
About 1/4 cup chopped cilantro
About 1-2 tbsp sesame seeds


Peanut Sauce:
1/2 cup peanut butter
1 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/2 tsp minced garlic (or more)
1/2-1 tsp granulated sugar (depending on taste)
At least 1/4 cup water, add 1-2 more tablespoons depending on texture


First, prepare your chicken breasts by either shredding the chicken (if you prefer to boil it) or by dicing it (if you prefer to pan-fry it).  Set the chicken aside.


Next, make the peanut sauce by whisking all the ingredients together in a medium bowl.  Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons water to reach desired consistency.


Lastly, prepare the zucchini, squash, and carrot ribbons by using a mandoline or by using a peeler designed to julienne vegetables.  If using the peeler, hold the stem end of the squash in one hand and drag the peeler from the top to the bottom to create the ribbons.  Julienne all the vegetables, keeping the carrots separate from the squash and zucchini.  Briefly blanch the vegetables in a pot of boiling water by adding the carrots first for about 2-3 minutes, and then adding the zucchini and squash for another 1-2 minutes (it gets tender very quickly). Drain the hot water, immediately add cold water to stop the cooking, and once the vegetables have cooled, drain the water again.


Assemble the dish by putting some of the vegetable ribbons on a plate and topping them with diced or shredded chicken, then the peanut sauce, and chopped cilantro and sesame seeds.  Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).