Peanut Chicken Zucchini Noodles | Sally's Baking

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories, while sunflower seed butter is nut-free.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium, while tamari is gluten-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while thighs are less expensive than breasts.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup has a lower glycemic index, while maple syrup is often cheaper.

Heat 2 Tablespoons 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 a little tender.

Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer 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/vegetables. Toss everything around until combined.

Place on a serving dish and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.

Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens