Local 5 Live Recipes

Peanut Chicken Zoodles


Yield: 4 servings



Chicken and Veggie Mixture:

2 Tbsp. sesame oil

2 tsp. minced or chopped garlic

1 cup shredded carrots

1 cup shredded red cabbage

1 large bell pepper, thinly sliced

2 (10 oz.) packages zucchini spaghetti

2 large chicken breasts, cooked and shredded (about 2-3 cups)

Toppings: sesame seeds, cilantro, peanuts, chopped green onion


Peanut Sauce:

1/2 cup creamy peanut butter

1/3 cup honey

1/3 cup reduced sodium soy sauce (or tamari for gluten free)

2 Tbsp. sesame oil

2 Tbsp. rice vinegar

2 tsp. fresh ginger, minced

1-2 tsp. Sriracha



Heat 2 Tbsp. of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are just tender.  Add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini and chicken is warm. Turn off the stove and remove from heat. Set aside.


Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined.


Once the sauce is heated through, pour over chicken and veggie mixture. Toss everything around until combined. Serve topped with sesame seeds, cilantro, peanuts, and green onion (optional).


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