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Chicken and Tangy Peanut Sauce over Zoodles

I love noodles made out of veggies and I bought a new spiralizer so I could spiralize beets and other veggies that I couldn’t spiralize with my old tool.  And, with this new spiralizer, I couldn’t wait to try recipes from my cookbook, 150 Best Spiralizer Recipes.  I decided the first recipe to make was a chicken and tangy peanut sauce over zoodles.  This recipe was the right amount of tangy, but didn’t feel heavy.  Give it a try!

1 TSP Minced Ginger

1 TSP  Minced Garlic

1/2 TSP Sugar

1/2 Cup Smooth Peanut Butter

3 TBSP Rice Vinegar

1 TBSP Soy Sauce

2 TSP Sesame Oil

1/3 to 1/2 Cup Water

1 Large Zucchini

1 Large Yellow Squash

2 Large Carrots

2 Cooked Chicken Breasts (about 4 ounces each)

2 TBSP Sesame Seeds

Ingredients

Ingredients

Clean the zucchini, squash, and carrots with vegetable/fruit cleaner

In a medium bowl, whisk ginger, garlic, sugar, peanut butter, vinegar, soy sauce, and oil until well combined

Gradually whisk in water to reach desired consistency (remember that the squash will add some liquid, so make the dressing slightly thicker than you like)

Using a spiralizer, cut zucchini, and squash into thin strands

Repeat with carrots, but keep separate

Place carrots in a microwavable safe dish with 1/2 cup water 

Microwave on high covered for 3 minutes

Add zucchini and squash to dish and microwave for another 2 minutes

Drain and add vegetables to an ice bath 

Drain again and pat veggies dry

Transfer veggies to a serving bowl 

Drizzle dressing and stir until combined

Noodles and Sauce

Noodles and Sauce

DSC03048

Spoon onto plates, top with chicken, and sprinkle with sesame seeds

Served up

Served up

DSC03050

DSC03051

Chicken and Tangy Peanut Sauce over Zoodles
Serves 2
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
684 calories
29 g
73 g
45 g
48 g
9 g
481 g
590 g
15 g
0 g
34 g
Nutrition Facts
Serving Size
481g
Servings
2
Amount Per Serving
Calories 684
Calories from Fat 382
% Daily Value *
Total Fat 45g
69%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 20g
Cholesterol 73mg
24%
Sodium 590mg
25%
Total Carbohydrates 29g
10%
Dietary Fiber 9g
35%
Sugars 15g
Protein 48g
Vitamin A
247%
Vitamin C
56%
Calcium
19%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 TSP Minced Ginger
  2. 1 TSP Minced Garlic
  3. 1/2 TSP Sugar
  4. 1/2 Cup Smooth Peanut Butter
  5. 3 TBSP Rice Vinegar
  6. 1 TBSP Soy Sauce
  7. 2 TSP Sesame Oil
  8. 1/3 to 1/2 Cup Water
  9. 1 Large Zucchini
  10. 1 Large Yellow Squash
  11. 2 Large Carrots
  12. 2 Cooked Chicken Breasts (about 4 ounces each)
  13. 2 TBSP Sesame Seeds
Instructions
  1. Clean the zucchini, squash, and carrots with vegetable/fruit cleaner
  2. In a medium bowl, whisk ginger, garlic, sugar, peanut butter, vinegar, soy sauce, and oil until well combined
  3. Gradually whisk in water to reach desired consistency (remember that the squash will add some liquid, so make the dressing slightly thicker than you like)
  4. Using a spiralizer, cut zucchini, and squash into thin strands
  5. Repeat with carrots, but keep separate
  6. Place carrots in a microwavable safe dish with 1/2 cup water
  7. Microwave on high covered for 3 minutes
  8. Add zucchini and squash to dish and microwave for another 2 minutes
  9. Drain and add vegetables to an ice bath
  10. Drain again and pat veggies dry
  11. Transfer veggies to a serving bowl
  12. Drizzle dressing and stir until combined
  13. Spoon onto plates, top with chicken, and sprinkle with sesame seeds
Adapted from 150 Best Spiralizer Recipes
beta
calories
684
fat
45g
protein
48g
carbs
29g
more
Adapted from 150 Best Spiralizer Recipes
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