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Thai Chicken Zucchini Noodles With Spicy Peanut Sauce Recipe

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This recipe for Thai Chicken Zucchini Noodles With Spicy Peanut Sauce, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Jensen


2 T. of grape seed oil
1 lb. chicken tenders, diced
2 T. grape seed oil
2 zucchini, spiralized
1 large carrot
1 red pepper, julienned
⅓ c. bean sprouts
c. fresh cilantro, diced
c. green onions, diced
Sesame seeds (for garnish)

Spicy Peanut Sauce:
1 garlic clove, minced
4 T. peanut butter
Juice of 1 lime
3 T. coconut aminos
2 T. fresh cilantro, chopped fine
tsp ground ginger
tsp red pepper flakes

In a small bowl, whisk together garlic, peanut butter, coconut aminos, lime juice, ground ginger, and red pepper flakes. Set aside.

Heat a large skillet to medium high heat. Add grape seed oil and chicken tenders. Saute each side for 3 - 4 minutes. Remove from heat and let sit. Dice when cooled.

In the same large skillet over medium high heat, add 2 T. of grape seed oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.

Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.

Serve and garnish with sesame seeds.




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