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.
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!
I am blaming myself for waiting this long because this is the first item I have ever made with peanut sauce.
Thai Zucchini and Chicken Skillet Recipe
Ingredients
- 2 tablespoons coconut oil or olive oil for chicken
- 1 lb. of chicken tenders diced
- 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
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
Also See
Nutrition
- Calories: 387 kcal
- Carbohydrates: 11g
- Protein: 30g
- Fat: 25g
- 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
- 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 until well coated.
FAQs And Questions
HOW TO MAKE THAI CHICKEN ZUCCHINI NOODLES
- 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:
- 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
- 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