Zucchini Noodles with Chicken and Tangy Peanut Sauce
Zucchini Noodles with Chicken and Tangy Peanut Sauce is a healthy weeknight meal the entire family will love! Simple enough to make for one person with a crowd-pleasing taste. A simple peanut sauce elevates zucchini noodles and chicken to a dinnertime favorite.
Zucchini Noodles with Chicken and Tangy Peanut Sauce is a healthy weeknight meal the entire family will love! Simple enough to make for one person with a crowd-pleasing taste. A simple peanut sauce elevates zucchini noodles and chicken to a dinnertime favorite.
Time Away | A Guest Post from The Cilantropist
I’m taking a little time off to spend some much needed R&R with my family and an early celebration of my upcoming 10th wedding anniversary. By the time you read this, I will hopefully be relaxing on the beach, Piña Colada in hand, a straw hat on my head, and a book on my lap. The kitchen has been cleaned spotless and I am looking forward to not cooking for a full week! But I have a few things planned in my absence, the first of which is a beautiful guest post from Amanda Opaluch, who writes The Cilantropist. If you haven’t yet encountered Amanda’s gorgeous blog, you will find someone who shares my passion for the freshest foods, mouthwatering recipes, and tantalizing photographs. The zucchini noodles recipe she graciously shares here is just my kind of dish – I can’t wait to make it when I return! Amanda, thank you, the stage is yours.
I want to thank Liren so much for giving me the opportunity to share a post with her lovely readers! I really enjoy the recipes Liren shares here on Kitchen Confidante because I find they match with many of my food philosophies – specifically that I like to use a lot of fresh, seasonal ingredients – but also because a lot of her recipes strike a chord with memories I have of food and family. When she asked me to create a post for her blog, I let a few ideas run around in my head (I have been obsessed with cherries lately, seems Liren has too) but I ultimately wanted to do a recipe that would be a healthy weeknight meal for family, but could also be a quick meal for one.
. When I went there, they had vegetables on display, and that peeler cut them into strips like a hot knife through butter. I was sold. I bought a cute little set
, and I could barely wait to get home to try them out on the summer squash I had picked up from the farmer’s market the day before. 
If you enjoyed these Zucchini Noodles with Chicken and Tangy Peanut Sauce, be sure to check out:
Spicy Shrimp with Zucchini Noodles
Soba Noodles and Chicken with Spicy Peanut Sauce
Homemade Spaghetti with Baby Zucchini, Bacon, and Mozzarella
Coconut Zucchini Coffee Cake
Zucchini Noodles with Chicken and Tangy Peanut Sauce
Ingredients
- 2 cooked chicken breasts either boiled or pan-fried
- 4-6 medium-sized zucchini and summer squash
- 2 large carrots
- 1/4 cup chopped cilantro
- 1 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
- 1/4 cup water add 1-2 more tablespoons depending on texture
Instructions
- 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 of 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).
Notes
Nutrition
Comments
COOKBOOK
This vegetable noodle is looking very healthy and fresh.
I just got a fancy spiralizer (cough cough 2 months ago) that I’ve yet to use. This has def got the wheels moving in my brain:)
Awesome! This will be a great way to break it in!
My husband and I got so much, zucchini, squash, and carrots from our gardens this past summer we could barely eat it all. I already had the trio of peelers purchased from William Sonoma- We got in the habit of eating these “veggie” noodles with everything and they freeze well. His favorite is definitely the recipe you posted-so delicious, even my kids ask for it. Needless to say we haven’t eaten pasta noodles in over a year. Great Post-Thank you!
I love that zucchini noodles get the spotlight here! I love spiralizing my veggies, but julienning is so beautiful! I love your blog, your writing, your photography – so glad I happened to find it!