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Peanut Chicken & Zucchini Noodles

Peanut chicken & zucchini noodles with a glossy, clingy creamy peanut sauce—made by searing thin chicken strips and quickly warming spiralized zucchini until just tender. Ginger, garlic, lime, and sriracha give a bright, mildly spicy takeout-style finish with a nutty crunch topping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and zucchini noodles
  • 1.5 lb boneless skinless chicken breasts Cut into thin strips.
  • 5 zucchini Spiralized into noodles (about 5 medium).
  • 1 tbsp vegetable oil Divided; use 1 tbsp for searing chicken and 1 tbsp for warming noodles.
  • 0.5 tsp salt Use 1/2 tsp total; a pinch for draining zucchini and the rest for chicken seasoning.
  • 0.25 tsp black pepper Season the chicken.
Peanut Sauce
  • 0.5 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh ginger Grated.
  • 3 garlic cloves Minced.
  • 1 tsp sriracha More to taste.
  • 0.25 cup warm water Thin the sauce.
Topping
  • 0.25 cup crushed roasted peanuts
  • 3 green onions Thinly sliced.
  • 2 tbsp fresh cilantro Chopped.
  • 1 tsp sesame seeds
  • 1 lime wedges For serving.

Equipment

  • 1 large skillet

Method
 

Salt and drain zucchini
  1. Toss spiralized zucchini with a pinch of salt in a colander and let drain for 10 minutes, then pat thoroughly dry so the noodles stay firm and don’t water down the sauce.
Make the peanut sauce
  1. Whisk creamy peanut butter, soy sauce, rice vinegar, honey, fresh lime juice, grated ginger, minced garlic, and sriracha until smooth.
  2. Whisk in warm water 1 tbsp at a time until pourable and glossy, giving the sauce a silky cling.
Sear the chicken
  1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat, then season the chicken strips with salt and black pepper.
  2. Sear the chicken for 4–5 minutes per side until golden and the internal temperature reaches 165°F, then remove and let rest.
Warm the noodles
  1. Add the remaining 1 tbsp vegetable oil to the skillet over medium heat and toss zucchini noodles for 1–2 minutes until slightly softened but still firm.
Combine and coat
  1. Slice the rested chicken and add it back to the skillet with the noodles.
  2. Pour in the peanut sauce and toss until every strand and piece of chicken is glossy and well coated, warming through for about 1 minute.
Finish and serve
  1. Remove from heat and top with crushed roasted peanuts, green onions, cilantro, and sesame seeds.
  2. Serve immediately with lime wedges for bright, fresh flavor.

Notes

For best texture, drain and pat the zucchini very dry before warming—excess moisture makes the sauce thin. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over low heat, adding a splash of water if needed. Freezing isn’t recommended because zucchini noodles soften when thawed. For a lower-sugar option, use maple syrup or agave in place of honey and taste for your preferred balance of sweet and lime.