Thai Zucchini and Chicken Skillet Recipe

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Thai Zucchini and Chicken Skillet Recipe: When I first went to a Thai restaurant, I had the Chicken Pad Thai, which is known for its flavorful peanut sauce. If I am telling the truth, it was a “lick my plate” kind of moment. That same November night in 2011 marked the beginning of my love with Thai food.

These days, I can’t get enough Thai dishes, and I want to make them all. I chose to pair this delicious Thai chicken with some zucchini noodles as a fantastic and incredibly low-carb substitute for spaghetti. For those of us without one, a spiralizer is an absolute game-changer.

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It’s the healthiest recipe ever, and the sauce is incredibly delicious.

For my favorite sauces now, it’s a tie between this and the classic Bang Bang Shrimp and Pasta dish. I really think that the sauce and spices are what really set a dish apart!

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I am blaming myself for waiting this long because this is the first item I have ever made with peanut sauce.

 

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Thai Zucchini and Chicken Skillet Recipe

 

Zucchini Stir Fry with Chicken {Quick and Easy!} – WellPlated.com

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Ingredients

  • 2 tablespoons coconut oil or olive oil for chicken
  • 1 lb. of chicken tenders diced

 

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  • 2 tablespoons of coconut oil for veggies
  • 2 zucchini spiralized
  • 1 large carrot spiralized

 

  • 1 red pepper, cut into thin strips
  • ½ cup of fresh cilantro diced
  • ¼ cup of green onions diced

 

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Spicy Peanut Sauce:

 

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  • 1 garlic clove, minced
  • 4 tablespoons of peanut butter
  • 2 tablespoons of lime juice

 

  • 2 tablespoons soy sauce or tamari for gluten free
  • ½ teaspoon of ground ginger
  • ¼ teaspoon of red pepper flakes

 

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Also See 

Italian Shrimp Bake

 

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Nutrition

 

  • Calories: 387 kcal
  • Carbohydrates: 11g
  • Protein: 30g
  • Fat: 25g

 

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  • Saturated Fat: 14g
  • Cholesterol: 72mg
  • Sodium: 729 mg
  • Potassium: 937 mg
  • Fiber: 3g
  • Sugar: 6g
  • Vitamin A: 3905 IU
  • Vitamin C: 62 mg
  • Calcium: 38 mg
  • Iron: 1.6mg

 

Instructions

 

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  • Combine the ground ginger, lime juice, peanut butter, soy sauce, garlic, and red pepper flakes in a small bowl. Put aside.

 

  • In a big skillet, heat the coconut oil over medium-high heat. Saute the chicken tenders for approximately 4 minutes on each side.

 

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  • Take off the heat source and leave it to cool. Next, cut into little pieces.

 

  • The same skillet should now contain two tablespoons of coconut oil. Add the carrot and zucchini noodles, as well as the strips of red bell pepper.

 

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  • Stir-fry for two minutes while making frequent stirs.

 

  • Take out the noodles and put them in a big bowl. Add the peanut sauce, green onions, and chicken. Toss until well coated.

 

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FAQs And Questions 

 

HOW TO MAKE THAI CHICKEN ZUCCHINI NOODLES

 

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  • Combine the ground ginger, lime juice, peanut butter, soy sauce, garlic, and red pepper flakes in a small bowl. Put aside.
  • In a big skillet, heat the coconut oil over medium-high heat. Saute the chicken tenders for approximately 4 minutes on each side.
  • Take off the heat source and leave it to cool. Next, cut into little pieces.
  • The same skillet should now contain two tablespoons of coconut oil. Add the carrot and zucchini noodles, as well as the strips of red bell pepper.
  • Stir-fry for two minutes while making frequent stirs.
  • Take out the noodles and put them in a big bowl. Add the peanut sauce, green onions, and chicken.
  • Toss everything until thoroughly coated.

 

Ingredients for Thai Chicken Zucchini Noodles:

 

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  • 2 tablespoons coconut oil or olive oil (for chicken)
  • 1 lb. of chicken tenders, diced
  • 2 tablespoons of coconut oil (for veggies)
  • 2 zucchinis, spiralized

 

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  • 1 large carrot, spiralized
  • 1 red pepper, cut into thin strips
  • ½ cup of fresh cilantro, diced
  • ¼ cup of green onions, diced

Spicy Peanut Sauce:

  • 1 garlic clove, minced
  • 4 tablespoons of peanut butter
  • 2 tablespoons of lime juice

 

  • 2 tablespoons soy sauce (or tamari for gluten free)
  • ½ teaspoon of ground ginger
  • ¼ teaspoon of red pepper flakes

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