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 in a white bowl
Print This Pin This
Course Main Course
Cuisine American, Asian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Calories 417kcal
Author Liren Baker


  • 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


  • 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).


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.


Calories: 417kcal | Carbohydrates: 16g | Protein: 38g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 501mg | Potassium: 1058mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5575IU | Vitamin C: 37.1mg | Calcium: 90mg | Iron: 2.8mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante