Description
Spiralized zucchini noodles tossed with shredded chicken, crisp colorful vegetables, and a rich homemade peanut sauce for a satisfying, low-carb Thai-inspired bowl.
Ingredients
- In a small bowl, whisk together all the peanut sauce ingredients until smooth. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the shredded carrots, sliced cabbage, and bell pepper, stir-frying for 2-3 minutes until slightly tender but still crisp.
- Add the spiralized zucchini noodles and toss to combine with the vegetables, cooking for just 1-2 minutes.
- Add the shredded chicken and pour the peanut sauce over everything, tossing well to coat.
- Cook for another 1-2 minutes until everything is warmed through and evenly sauced.
- Serve immediately topped with sesame seeds, cilantro, peanuts, and green onion.
Instructions
Noodles and Stir Fry:
- 2 tbsp sesame oil
- 2 tsp minced garlic
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1 large red bell pepper, thinly sliced
- 1.5 lbs (680g) zucchini, spiralized
- 2 large chicken breasts, cooked and shredded (about 2-3 cups)
Optional Toppings:
- 1 tbsp sesame seeds
- Handful of chopped cilantro
- 1/2 cup peanuts
- 1 tbsp chopped green onion
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1/3 cup reduced-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tsp fresh ginger, minced
- 1-2 tsp Sriracha or hot chili sauce
Notes
- Don’t overcook the zucchini noodles; they release moisture quickly and can become watery.
- Warm the peanut sauce slightly if it’s too thick to pour easily.
- Prep Time: 15 minutes
- Cook Time: 10 minutes