Spicy Thai Chicken Peanut Zoodles

Spicy Thai Peanut Chicken Zoodles in Skillet My Body My Kitchen

I hope you’re hungry! This is not my first Thai inspired recipe. It’s not my first zoodles recipe.  It’s definitely not my first peanut-based recipe.  But it’s my first peanut and zoodle recipe and I am really excited for you to try it! I really enjoy eating well-made zoodle dishes and this one is definitely up there as one my favorites. It’s colorful, packed with flavor and hearty amount of protein.

This recipe is made as a warm dish where I’ve sauteed with the peppers, carrots and cabbage before adding the cooked chicken and zoodles. However, you can also enjoy this as a cold salad by tossing the raw vegetables and cooked chicken in the peanut sauce.

Spicy Thai Peanut Chicken Zoodles in Skillet My Body My Kitchen

Try this recipe and let me know what you think in the comments section below or on any of my Instagram pages (@escpeters and @mybodymykitchen).

Cooking tip:  Add a little salt to the zucchini noodles and let them rest for about 20-30 minutes before cooking. The salt helps the zucchini to release some excess liquid.

Prep Time: 15 minutes . Cook Time: 15 minutes Yield: Serves 6

Peanut Sauce
2 Tbsp Lime Juice
1/2 Cup Coconut Milk
1/2 Cup Peanut Butter
2 Tbsp Low Sodium Soy Sauce
1 Tbsp Fish Sauce (optional)
1 Tbsp Sesame Oil
1 Tsp Red Pepper Flakes
4 Cloves Garlic, grated
1 Tbsp Ginger, grated

Zoodles & Chicken
1 1/2 Boneless Chicken Breast
1 1/2 Lbs Zoodles
1 Red Bell Pepper, sliced
2 Carrots (about 1 Cup), shredded
2 Tbsp Olive Oil or Peanut Oil
1 Cup Red or Green Cabbage, shredded
1/2 Cup Cilantro coarsely chopped
Salt, Black Pepper, Pepper Flakes to taste

1. Place zoodles in a colander and sprinkle with a little salt. Toss so that the zoodles are covered with salt. Let rest for 15 to 30 minutes while the zoodles release the excess liquid.

2. Cut chicken into chunks. Season with salt and pepper; set aside.
Peanut sauce: In a medium bowl, combine all the sauce ingredients. Using a whisk or fork, mix until smooth. Alternatively: Use a food processor and skip the grating of the ginger and garlic.

3. In a large skillet, heat about half of the oil over medium-high heat. Add chicken and cook until golden brown. Remove chicken from pan and then add the remaining oil. Add cabbage, carrots and bell peppers. Cook while tossing for about 2-3 minutes.

4. Switch off burner. Add zoodles to pan and toss with cooked vegetables. Add cooked chicken and peanut sauce to vegetables. Toss until evenly distributed.

5. Top with cilantro. Enjoy!

Nutrition per serving: 391 Cals; 16g Carb; 21g Fat; 33g Protein; 4g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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