Thai chicken zoodles with spicy peanut sauce with a quick and healthy dinner recipe you can make in less than 30 minutes!
Sometimes, making an easy meal means the same meal on repeat. For weeks.
That’s how I normally roll, anyway. I find a recipe I just can’t get enough of, and I make it each and every week until someone tells me to stop. Since Kyle isn’t that picky and Brooklyn doesn’t know that word yet, we’re having this thai chicken zoodles with spicy peanut sauce for dinner at least once a week until I can’t find good zucchini anymore.
And then, we’ll switch to rice.
In the spirit of simplicity, I’m rethinking the way I cook. We don’t have time for lots of prep or crazy ingredient lists around here during the week. I first published this thai chicken zoodles recipe two years ago. I made it a few times, then I kinda forgot about it. It was revived via Pinterest a month ago. But when I went back and read the recipe, I didn’t want to follow all the steps and wasn’t a serious fan of all the ingredients.
These days, avocado oil is far superior to coconut oil in my kitchen. It might be a bit more expensive, but it is great for high heat cooking, and pours from a bottle more smoothly than coconut oil…which doesn’t actually pour at all.
Also, who has time to spiralize carrots or bell peppers? Not me. Now the carrots they’re chopped up with the chicken and the sauce, and bell peppers are skipped altogether. It is takes less time to prep, and you get more carrots this way. Don’t you dare tell me you’re mad about eating more veggies!
When it comes to spiralizing, I find that larger and solid produce is the way to go. Carrots are kinda small, and bell peppers are hollow making them a little trickier, depending on your spiralizer. But zucchini? Perfection! Right up there with sweet potatoes, cucumbers and apples. Or beets. Or white potatoes. The options are not quite endless, but you get my point.
Are you new to zoodles and not sure where to start? Don’t worry, I’ve got you covered with a tutorial on how to make zucchini noodles. So go read that, then save the recipe below!
Thai Chicken Zoodles with Spicy Peanut Sauce
Yield 2 servings
- 12 oz chicken breast (roughly 2 breasts)
- 2-3 zucchinis
- 4 carrots
- 1.5 tablespoons avocado oil
- 2 tablespoons peanut butter*
- 2 tablespoon low sodium soy sauce
- 1/4 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper (more if you like spicy)
- garlic salt to taste (roughly 1/4 teaspoon)
- crushed peanuts to garnish (optional)
- Peel and chop carrots to desired size. Place in bowl and set aside.
- Wash and spiralize zucchini into noodles. Chop a few times, then set aside.
- Cut chicken into 1/2 inch pieces. Place a skillet over medium heat, and drizzle about 1 tablespoon of avocado oil into the pan. Add chicken. Dust with garlic salt. Stir to slightly brown chicken on all sizes.
- Once chicken is almost cooked through, add carrots. Saute additional 5 minutes.
- While chicken is cooking, make sauce by mixing peanut butter, soy sauce, ginger and crushed red pepper together. The end result will be a thick paste.
- Once carrots are cooked, stir in the sauce with remaining avocado oil (a drizzle or so) and coat all chicken and carrots evenly. Cook additional 1 to 2 minutes, then move to a bowl.
- Add zoodles to hot pan and cook for 3 minutes, stirring occasionally.
*I tried both natural and creamy peanut butter. Both worked very well.
Serving Size 1/2 recipe
Amount Per Serving
% Daily Value
Total Fat 24 g
Saturated Fat 4 g
Unsaturated Fat 9 g
Cholesterol 106 mg
Sodium 977 mg
Total Carbohydrates 30 g
Dietary Fiber 8 g
Sugars 18 g
Protein 44 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.