Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) soy sauce (low-sodium preferred)
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) cornstarch
  • 1 tbsp (15ml) vegetable oil (or coconut oil)
  • 4 medium zucchini, spiralized (about 6 cups/800g)
  • 1 red bell pepper, thinly sliced
  • 1 cup (100g) shredded carrots
  • ½ cup (50g) chopped red onion
  • 1/2 cup (50g) chopped cilantro
  • ⅓ cup (80ml) natural peanut butter (smooth or crunchy, your choice!)
  • 2 tbsp (30ml) soy sauce (low-sodium preferred)
  • 2 tbsp (30ml) honey (or maple syrup for vegan)
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15ml) lime juice
  • 1 tbsp (15ml) sriracha (or to taste)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2-4 tbsp (30-60ml) hot water (to thin)
  • Chopped peanuts
  • Sesame seeds
  • Lime wedges
  • Sriracha (optional)

Instructions:

  1. Combine chicken, soy sauce, rice vinegar, and cornstarch in a bowl. Toss to coat and let marinate while prepping the veggies.
  2. Spiralize zucchini (if using fresh). Slice bell pepper, shred carrots, chop red onion, and chop cilantro.
  3. Whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sriracha, garlic, and ginger in a bowl. Add hot water, 1 tablespoon at a time, until desired consistency is reached.
  4. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until cooked through and lightly browned (internal temp reaches 165°F/74°C).
  5. Add zucchini noodles, bell pepper, carrots, and red onion to the skillet with the chicken. Sauté for 2-3 minutes, until zucchini is slightly softened but still crisp-tender.
  6. Pour peanut sauce over the chicken and zoodle mixture. Toss to coat evenly. Cook for 1 minute more, until sauce is heated through and slightly thickened.
  7. Divide the Zoodles among bowls. Garnish with chopped peanuts, sesame seeds, lime wedges, and a drizzle of sriracha (if desired). Serve immediately.