Asian Chicken Zoodles
35 min4
Spiralized zucchini noodles tossed with peanut-sesame sauced chicken in a quick one-pan stir-fry.
| prepSpiralize zucchini and rest noodles on a clean dish towel | |||||||
| 3 medium-large zucchinis, spiralized (about 680 g; 6-7 cups zucchini noodles) | Toss in zoodles, cook 1 min | Stir in slurry to thicken, if needed | |||||
| 1 tablespoon creamy peanut butter | Whisk together sauce ingredients | Marinate chicken with salt, pepper & sauce | Cook chicken in sesame oil, 7-10 min | Add garlic, cook 2-3 min | Add remaining sauce, simmer 2 min | ||
| 2 tablespoons toasted sesame oil (for the sauce) | |||||||
| 60 ml soy sauce or tamari sauce | |||||||
| 2 tablespoons sesame seeds | |||||||
| 2 tablespoons rice vinegar | |||||||
| 1/2 teaspoon freshly grated ginger | |||||||
| 1/8 teaspoon red pepper flakes | |||||||
| 455 g boneless skinless chicken thighs, fat trimmed, cut into 1" cubes | |||||||
| 1/2 teaspoon Kosher salt | |||||||
| 1/2 teaspoon ground black pepper | |||||||
| 1/2 tablespoon toasted sesame oil (for the chicken) | |||||||
| 4 garlic cloves, minced | |||||||
| 2 teaspoons cornstarch combined with 15 ml cold water (optional, if needed to thicken the sauce) | Whisk cornstarch & cold water (optional) | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.