Print
easy dinner recipes

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2-4 servings
  • Category: Chicken, Paleo, Pasta, Gluten Free

Ingredients

  • 2 tablespoons of grape seed oil
  • 1 lb. of chicken tenders, diced
  • 2 tablespoons of grape seed oil
  • 2 zucchini, inspiralized
  • 1 large carrot, inspiralized
  • 1 red pepper, julienned
  • 1/3 cup of bean sprouts
  • 1/4 cup of fresh cilantro, diced
  • 1/4 cup of green onions, diced
  • sesame seeds (for garnish)

Spicy Peanut Sauce:

  • 1 garlic clove, minced
  • 4 tablespoons of peanut butter
  • juice of 1 lime
  • 3 tablespoons of coconut aminos (or tamari sauce)
  • 2 tablespoons of fresh cilantro, diced
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of red pepper flakes

Instructions

  1. In a small bowl, whisk together garlic, peanut butter, coconut aminos, lime juice, ground ginger, and red pepper flakes. Set aside.
  2. Heat a large skillet to medium high heat. Add grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
  3. In the same large skillet over medium high heat, add 2 tablespoons of grape seed oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.
  4. Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
  5. Serve and garnish with sesame seeds.

Notes

If you use tamari sauce, use 2 tablespoons instead of 3.


Nutrition

  • Serving Size: 1 cup
  • Calories: 363
  • Sugar: 7g
  • Sodium: 637mg
  • Carbohydrates: 18g
  • Protein: 31g
  • Cholesterol: 20g
284K Shares
Share3K
Tweet
Pin280K
Yum686
+1