Print

Thai Chicken with Zucchini Noodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

This vibrant Thai Chicken with Zucchini Noodles recipe offers a fresh and healthy twist on traditional stir-fried dishes, featuring tender chicken tenders sautéed in grape seed oil combined with crunchy spiralized zucchini noodles and colorful vegetables. Tossed in a flavorful peanut butter and coconut aminos sauce with hints of lime, ginger, and red pepper flakes, this quick 20-minute meal is perfect for a light, nutritious lunch or dinner.

Ingredients

Protein and Vegetables

  • 1 lb. chicken tenders, cut into cubes
  • 2 zucchini, spiralized
  • 1 cup carrot, julienned
  • 1 red pepper, julienned

Sauce and Seasonings

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

Oils and Garnishes

  • 2 tablespoons grape seed oil
  • 1/4 cup fresh cilantro, diced (plus 2 tablespoons additional for tossing)
  • 1/4 cup green onions, diced
  • sesame seeds, for garnish

Instructions

  1. Prepare the sauce: In a small bowl, whisk together minced garlic, peanut butter, coconut aminos or tamari sauce, lime juice, ground ginger, and red pepper flakes until smooth and well combined. Set aside to let the flavors meld.
  2. Cook the chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon of grape seed oil and swirl to coat the pan. Add the cubed chicken tenders and sauté for 3-4 minutes on each side until cooked through and lightly browned. Remove the chicken from the heat and allow it to rest slightly.
  3. Combine ingredients: In a large mixing bowl, add the raw spiralized zucchini noodles, cooked chicken tenders, julienned carrots, and red pepper. Pour the prepared peanut butter sauce over them. Using tongs, gently toss everything together to evenly coat all ingredients with the sauce without bruising the zucchini noodles.
  4. Add fresh herbs: Stir in the diced fresh cilantro and green onions to the bowl, giving it another gentle toss to distribute the herbs for freshness and vibrant flavor.
  5. Serve and garnish: Transfer the mixture to serving plates or bowls. Sprinkle sesame seeds over the top as a garnish to add a subtle nutty crunch. Serve immediately for the best texture and flavor.

Notes

  • This recipe uses zucchini noodles raw to maintain a crisp texture and freshness.
  • Grape seed oil is preferred for its high smoke point and neutral flavor.
  • Coconut aminos is a lower-sodium alternative to soy sauce; tamari can be used as a gluten-free substitute.
  • Adjust red pepper flakes to your preferred spice level.
  • For added protein, you can include chopped peanuts or cashews as a topping.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.

Find it online: https://recipeplenty.com/thai-chicken-with-zucchini-noodles-recipe/