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4.75
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4
votes
Thai Chicken Zucchini Noodles
These Thai chicken zucchini noodles are made with zucchini pasta and coated in a creamy peanut Thai sauce for a healthier version of takeout.
Prep Time
15
minutes
mins
Cook Time
8
minutes
mins
Total Time
23
minutes
mins
Course:
Main Dishes
Cuisine:
Thai
Keyword:
Thai chicken zucchini noodles, zucchini noodles with Thai chicken
Servings:
2
servings
Author:
Gina Matsoukas
Equipment
OXO Good Grips Julienne Peeler
The Inspiralizer: Official vegetable spiralizer of Inspiralized
Ingredients
1
chicken breast
salt & pepper
1
tablespoon
coconut oil
1
large zucchini
peeled/spiralized (I used a julienne peeler)
1/4
cup
cilantro
chopped
2
tablespoons
cashews
chopped
1
carrot
chopped
1
tablespoon
peanut butter
1/2
lime
juiced
1/2
tablespoon
honey
2
tablespoons
coconut cream from a can
1/2
tablespoon
fish sauce
1
teaspoon
ginger
minced
1
clove
garlic
minced
1/2
tablespoon
jalapeno
minced
Instructions
Heat a skillet over medium high heat and melt coconut oil.
Season chicken breast with salt & pepper and once hot, add to skillet.
Cook for about 3-4 minutes per side until cooked through.
Remove from skillet and shred, set aside.
In a small bowl combine, peanut butter, lime juice, honey, coconut cream, fish sauce, ginger, garlic & jalapeno. Whisk together and set aside.
Combine shredded chicken in a large bowl with peeled/spiralized zucchini, cilantro, cashews and carrots.
Pour the sauce in the bowl and toss to combine.
Nutrition
Serving:
1
SERVING
|
Calories:
365
kcal
|
Carbohydrates:
24
g
|
Protein:
23
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
51
mg
|
Sodium:
662
mg
|
Fiber:
2
g
|
Sugar:
17
g