Our Thai Chicken and Zucchini Noodles Recipe is the perfect dish for those who are craving pasta but are searching for a lighter and healthier meal.
We love pasta in our house, but unfortunately, the excess amount of carbs in a typical meal is not so helpful when trying to lose weight. So, in an effort to make everyone happy with a healthy, yet delicious dinner, we decided to combine chicken and vegetable noodles with a rich and creamy peanut, soy sauce. The end result – a dinner that everyone loved!
This recipe does take a little bit of prep work before it can be assembled. The chicken needs to be cooked and shredded before adding it to the skillet. There are two easy ways to get this accomplished: buy/cook a whole chicken or cook 3 chicken breasts in an Instant Pot (in 20 minutes) and then shred the meat.
You also must spiralize your zucchini to get your ‘noodles’. We use a 5 blade Spiralizer which turns vegetables into the perfect noodle substitute. Just add a little sauce and protein and everyone will be asking for seconds!
Thai Chicken and Zucchini Noodles Recipe
INGREDIENTS:
1 clove garlic, minced
2 teaspoons fresh ginger, minced
4 tablespoons peanut butter
1 lime, zested and juiced
2 tablespoons soy sauce
¼ teaspoon red pepper flakes
2 tablespoons canola oil
2 cups chicken breast, cooked and shredded
3 zucchini, spiral sliced
2 large carrots, julienne sliced
1 red pepper, julienne sliced
1/3 cup fresh cilantro, chopped
1/4 cup green onions, diced
INSTRUCTIONS:
1. Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together. Set aside.
2. In a large frying pan add your canola oil and heat on medium-high heat.
3. Add the zucchini, carrots and bell peppers to the pan and cook until just slightly tender (approximately 3-4 minutes), stirring occasionally.
4. Add in the chicken, sauce, cilantro and green onions and toss together and heat until warmed through.
Serve immediately or refrigerate for up to 4 days.
Enjoy!
Mary and Jim
To receive our Recipes, DIY and Gardening articles each week, sign up to follow the blog via email in the right hand column above, “Like” us on Facebook, or follow us on Twitter. You can also check out our new book, Growing Simple, now available on Amazon.com. This post may contain affiliate links.
Thai Chicken and Zucchini Noodles Recipe
Ingredients
- 1 clove garlic, minced
- 2 teaspoons fresh ginger, minced
- 4 tablespoons peanut butter
- 1 lime, zested and juiced
- 2 tablespoons soy sauce
- ¼ teaspoon red pepper flakes
- 2 tablespoons canola oil
- 2 cups chicken breast, cooked and shredded
- 3 zucchini, spiral sliced
- 2 large carrots, julienne sliced
- 1 red pepper, julienne sliced
- 1/3 cup fresh cilantro, chopped
- 1/4 cup green onions, diced
Instructions
- Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together. Set aside.
- In a large frying pan add your canola oil and heat on medium-high heat.
- Add the zucchini, carrots and bell peppers to the pan and cook until just slightly tender (approximately 3-4 minutes), stirring occasionally.
- Add in the chicken, sauce, cilantro and green onions and toss together and heat until warmed through.
- Serve immediately or refrigerate for up to 4 days.
Notes
Recipe courtesy of Old World Garden Farms
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g