Peanut Chicken Zucchini Noodles


2 Tablespoons sesame oil (you'll need more for the peanut sauce below)*
2 teaspoons minced or chopped garlic
1 cup shredded carrots
1 cup thinly sliced cabbage (I use red)
1 large bell pepper, thinly sliced (I use red)
3 large zucchini, spiralized into noodles****
2 large chicken breasts, cooked & shredded (about 2-3 cups)**
Toppings: 1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion

Peanut Sauce
1/2 cup creamy peanut butter
1/3 cup honey
1/3 cup soy sauce (I use reduced sodium)
2 Tablespoons sesame oil*
2 Tablespoons rice vinegar***
2 teaspoons fresh ginger, minced
1-2 teaspoons Sriracha or any hot chile sauce

Special Equipment
Spiralizer (I love the Inspiralizer!)****

Recipe Notes:
*Sesame oil is KEY in the signature flavor of this dish. I highly advise against using any other oil; the recipe will not taste the same. You can find it in the Asian section of grocery stores.
**I simply boiled chicken until cooked through-- about 12-15 minutes, then shredded it. If you have leftover shredded, chicken from another recipe, use that! Or buy a rotisserie chicken from the store and shred the meat.
***Rice vinegar is also KEY in the signature flavor of this dish. It's a sweet and delicate vinegar you can find in the Asian section of your grocery. Do not use white wine or white vinegar-- they're much too harsh. Rather, you can use cider vinegar because it is more mild but your sauce will not taste the same. Again, rice vinegar is best.
****My spiralizer recommendation: I love the Inspiralizer! If you do not have a spiralizer, just cut the zucchini into super thin strips instead. Or use 1 pound pasta. If using regular pasta, you'll want to cook it before using.


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