Peanut Chicken Zucchini Noodles Recipe

Zucchinis: Fresh zucchinis are spiralized to create a healthy, low-carb alternative to traditional noodles.

Chicken breast: Thinly sliced chicken breast provides a lean source of protein for the dish.

Peanut butter: Adds a rich, nutty flavor to the sauce, creating a creamy texture.

Soy sauce: Provides a salty, umami taste that enhances the overall flavor of the dish.

Honey: Adds a touch of sweetness to balance the savory elements of the sauce.

Rice vinegar: Offers a mild acidity that brightens the flavors in the sauce.

Garlic: Minced garlic adds a pungent, aromatic depth to the sauce.

Ginger: Grated ginger contributes a warm, spicy note to the dish.

Water: Helps to thin out the peanut sauce to the desired consistency.

Olive oil: Used for cooking the chicken, adding a subtle richness to the dish.

When spiralizing zucchinis, make sure to use a consistent, even pressure to create uniform noodles. This ensures they cook evenly and have a pleasing texture. Additionally, after spiralizing, lightly salt the zucchini noodles and let them sit for a few minutes to draw out excess moisture. Pat them dry with a paper towel before cooking to avoid a watery dish.

• Zucchinis - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a great alternative for zucchini noodles.

• Chicken breast - Substitute with tofu: Tofu is a great plant-based protein that can absorb flavors well, making it a suitable substitute for chicken in this dish.

• Peanut butter - Substitute with almond butter: Almond butter has a similar creamy texture and nutty flavor, making it a good alternative for peanut butter.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a natural sweetener in place of honey.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used to achieve the same tangy flavor.

• Garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish well in place of garlic.

• Ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a good alternative to ginger.

• Water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• Olive oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients in the dish.

• Allow the peanut chicken zucchini noodles to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled noodles to an airtight container. For best results, use a container that fits the dish snugly to minimize air exposure.

• If you plan to eat the leftovers within a few days, store the container in the refrigerator. The zucchini noodles will stay fresh for up to 3 days.

• For longer storage, consider freezing. Place the noodles in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date to keep track of how long it has been stored. The peanut chicken zucchini noodles can be frozen for up to 2 months.

• When ready to eat, thaw the frozen noodles in the refrigerator overnight. This slow thawing process helps maintain the texture of the zucchini noodles.

• Reheat the noodles gently in a pan over medium heat. Add a splash of water or broth to help loosen the sauce and prevent the dish from drying out.

• Stir frequently while reheating to ensure even warming and to maintain the creamy consistency of the peanut sauce.

• Avoid microwaving the noodles directly from frozen, as this can result in uneven heating and a mushy texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a bit of water to the pan.
  3. Once the oil is hot, add the leftover peanut chicken zucchini noodles.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the chicken is warmed through and the zucchini noodles are tender.
  5. If the sauce thickens too much, add a tablespoon of water or chicken broth to loosen it up.

• Microwave Method:

  1. Place the leftover peanut chicken zucchini noodles in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the noodles and check the temperature. If needed, continue microwaving in 30-second intervals until heated through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the peanut chicken zucchini noodles to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and bake for an additional 5 minutes if necessary.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover peanut chicken zucchini noodles in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. This method helps retain the moisture and texture of the zucchini noodles.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the peanut chicken zucchini noodles in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and air fry for an additional 2 minutes if necessary.

• Sous Vide Method:

  1. Place the leftover peanut chicken zucchini noodles in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and cook for about 30 minutes.
  4. Remove the bag from the water bath, open it, and serve immediately.

• Spiralizer: used to create zucchini noodles by turning the zucchinis into spiral shapes.

• Mixing bowl: used to combine and mix the peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and water until smooth.

• Pan: used to cook the chicken and later to combine it with the peanut sauce and zucchini noodles.

• Spatula: used to stir and coat the chicken with the peanut sauce and to toss the zucchini noodles.

• Knife: used to thinly slice the chicken breast and to mince the garlic.

• Cutting board: used as a surface for slicing the chicken and mincing the garlic.

• Measuring cups: used to measure out the peanut butter, soy sauce, honey, and water.

• Measuring spoons: used to measure out the rice vinegar, minced garlic, and grated ginger.

• Grater: used to grate the ginger.

• Serving dish: used to serve the finished peanut chicken zucchini noodles.

• Chopping knife: used to chop peanuts and green onions for garnish.

Pre-make the sauce: Mix the peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and water ahead of time and store in the fridge.

Use pre-cut chicken: Buy thinly sliced chicken breast to save time on prep.

Spiralize in advance: Spiralize the zucchinis and store them in an airtight container in the fridge.

One-pan cooking: Cook the chicken and zucchini noodles in the same pan to reduce cleanup time.