Description
This Creamy Peanut Chicken Zucchini Pasta is a delicious and healthy low-carb alternative to traditional pasta dishes. Featuring tender chicken cubes sautéed to perfection, fresh zucchini noodles, and a rich, flavorful sauce made from peanut butter, soy sauce, and fresh herbs, it offers a creamy and tangy Asian-inspired flavor with a satisfying crunch from roasted peanuts. Perfect for a quick weeknight dinner that’s both nutritious and indulgent.
Ingredients
Scale
Chicken and Vegetables
- 1 pound chicken breast or boneless chicken thighs, cut into 1-inch bite-size cubes
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cooking wine
- 4 medium zucchini
Creamy Pasta Sauce
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 lime, juiced
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons peanut butter
- 1 tablespoon sugar
- 1 tablespoon paprika
- 16 fresh basil leaves, sliced into long-thin strips (chiffonade)
Garnishment
- A handful of roasted and chopped peanuts
- Fresh basil leaves
- Lime wedge or slice
Instructions
- Prepare the sauce: In a medium-sized bowl, combine grated ginger, grated garlic, lime juice, soy sauce, fish sauce, peanut butter, sugar, paprika, and sliced fresh basil leaves. Mix well until the sauce is smooth and set aside to allow flavors to meld.
- Prepare zucchini noodles: Use a vegetable spiralizer to cut the zucchini into noodles or “spaghetti” shape. Set aside.
- Cut the chicken: Cut the chicken breast or thighs into 1-inch bite-sized pieces for quick and even cooking.
- Sauté the chicken: Heat olive oil in a sauté pan over medium heat until shimmering. Add the chicken pieces and cook for about 5 minutes or until they are no longer pink. Season with salt, pepper, and add cooking wine, then continue cooking for an additional 2 minutes, stirring occasionally to ensure even cooking and flavor distribution.
- Add zucchini noodles: Push the chicken to one side of the pan. Add the zucchini noodles and cook for 1 minute, allowing them to soften slightly but remain crunchy.
- Cook with sauce: Pour the prepared creamy peanut sauce over the chicken and zucchini noodles. Cook for 3-4 minutes, tossing gently with pasta tongs to evenly coat the noodles and chicken, until the noodles are tender but still have a slight crunch.
- Serve: Transfer the noodles and chicken to a plate using pasta tongs, making sure to include the flavorful sauce. Garnish with fresh basil leaves, lime wedges, and a handful of roasted and chopped peanuts. Serve immediately for the best taste and texture.
Notes
- Zucchini noodles are very delicate; avoid overcooking to maintain their texture and prevent sogginess.
- If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips of zucchini as an alternative.
- Adjust the level of peanut butter and fish sauce to taste for a milder or more intense flavor.
- Use fresh lime juice for the best tangy flavor.
- This dish is best enjoyed immediately; leftovers may cause zucchini noodles to become watery.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
