Description
A flavorful and healthy dish featuring juicy chicken thighs tossed in a sesame-peanut sauce with spiralized zucchini noodles. Perfect for a gluten-free, low-carb meal that’s quick, clean, and satisfying.
Ingredients
3 medium-large zucchinis, spiralized (about 1 1/2 pounds or 6–7 cups zucchini noodles)
1 pound boneless, skinless chicken thighs, cut into 1” cubes
4 garlic cloves, minced
1 tablespoon creamy peanut butter
2 1/2 tablespoons toasted sesame oil
1/4 cup gluten-free, alcohol-free soy sauce or tamari
2 tablespoons sesame seeds
2 tablespoons rice vinegar
1/2 teaspoon freshly grated ginger
1/8 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons cornstarch mixed with 1 tablespoon cold water (optional)
Instructions
1. Spiralize zucchini using a spiralizer or buy pre-spiralized. Place on a clean dish towel to absorb moisture.
2. In a bowl or jar, whisk peanut butter, 2 tablespoons sesame oil, soy sauce, sesame seeds, rice vinegar, ginger, and red pepper flakes.
3. Place chicken in a bowl with salt, pepper, and 2 tablespoons of sauce. Let marinate for 15 minutes.
4. Heat a large nonstick skillet over medium. Add remaining 1/2 tablespoon sesame oil and chicken. Cook 7–10 minutes until fully cooked (160°F internal temp).
5. Stir in garlic and cook 2–3 minutes until fragrant.
6. Add remaining sauce and simmer 2 minutes to thicken slightly.
7. Add spiralized zucchini and toss gently. Cook for 1 minute until just tender. Do not overcook.
8. Optional: Add cornstarch slurry in the last minute if the sauce is too thin.
9. Serve immediately with toasted sesame seeds and chopped green onions if desired.
Notes
Avoid overcooking the zucchini to maintain a crisp-tender texture.
Store leftovers separately to avoid soggy noodles.
Best enjoyed fresh but can be meal-prepped with sauce and chicken stored separately from zucchini.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired