Asian Peanut Zucchini Noodles with Chicken + Skinnytaste Cookbook Giveaway

The recipe Asian Peanut Zucchini Noodles with Chicken + Skinnytaste Cookbook Giveaway could satisfy your Asian craving in around 40 minutes. For $2.43 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 340 calories, 29g of protein, and 12g of fat. Head to the store and pick up sesame oil, scallions, roasted peanuts, and a few other things to make it today. 3872 people have tried and liked this recipe. Many people really liked this main course. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Inspiralized. With a spoonacular score of 99%, this dish is great. If you like this recipe, take a look at these similar recipes: Crushing on Gina Homolkan of Skinnytaste, Slow Cooker Chicken Enchilada Soup and a Cookbook Giveaway, Make Ahead Western Omelet Muffins + SkinnyTaste Cookbook Giveaway, and Grilled Asian Chicken with Peanut Noodles and Cucumber Sambal.

Servings: 3

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 large broccoli stem, Blade C, noodles trimmed

2 medium carrots made into matchsticks (via julienne peeler)

3 springs of fresh cilantro, for garnish

1/3 tablespoon grated fresh ginger

½ tablespoon grated fresh ginger

1 small garlic clove, crushed

2 garlic cloves, crushed

3/4 tablespoon honey

juice of ¼ lime

3 lime wedges

½ tablespoon low sodium soy sauce

3/4 tablespoon low sodium soy sauce

1/3 cup lower sodium chicken broth

2 tablespoons peanut butter

1 tablespoon chopped unsalted roasted peanuts

salt and pepper, to taste

½ cup chopped scallions

¼ tablespoon sesame oil

½ pound boneless, skinless chicken breast, cut into thin strips

1/3 tablespoon sriracha sauce

½ tablespoon sriracha sauce (or to taste)

2 medium zucchinis, Blade C, noodles trimmed

Equipment:

sauce pan

bowl

frying pan

Cooking instruction summary:

In a small saucepan, combine the chicken broth, peanut butter, honey, soy sauce, sriracha, ginger and garlic. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the flavors blend and the sauce is slightly thickened, 8 to 10 minuteSeason the chicken strips with salt and pepper and then transfer it to a large bowl and add the sriracha, soy sauce, lime juice, 1 of the garlic cloves and the ginger.Heat a large nonstick skillet over high heat. Add the sesame oil, then add the chicken. Cook, stirring, until cooked through, 2-3 minutes. Transfer to a plate. Add the remaining 1 garlic clove, the scallions, carrots and broccoli noodles and season with salt. Cook, stirring, until the vegetables are crisp-tender, 1-2 minutes. Transfer to a plate.Add the zucchini noodles to the hot skillet and toss. Cook for 2-3 minutes or until noodles are al dente. Add the cooked veggies, chicken and peanut sauce and cook, tossing everything together, for 1 minute.Divide the noodles and chicken evenly among 3 bowls. Top each with the peanuts and serve with a lime wedge and a sprig of cilantro, for garnish.

 

Step by step:


1. In a small saucepan, combine the chicken broth, peanut butter, honey, soy sauce, sriracha, ginger and garlic. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the flavors blend and the sauce is slightly thickened, 8 to 10 minute

2. Season the chicken strips with salt and pepper and then transfer it to a large bowl and add the sriracha, soy sauce, lime juice, 1 of the garlic cloves and the ginger.

3. Heat a large nonstick skillet over high heat.

4. Add the sesame oil, then add the chicken. Cook, stirring, until cooked through, 2-3 minutes.

5. Transfer to a plate.

6. Add the remaining 1 garlic clove, the scallions, carrots and broccoli noodles and season with salt. Cook, stirring, until the vegetables are crisp-tender, 1-2 minutes.

7. Transfer to a plate.

8. Add the zucchini noodles to the hot skillet and toss. Cook for 2-3 minutes or until noodles are al dente.

9. Add the cooked veggies, chicken and peanut sauce and cook, tossing everything together, for 1 minute.Divide the noodles and chicken evenly among 3 bowls. Top each with the peanuts and serve with a lime wedge and a sprig of cilantro, for garnish.


Nutrition Information:

Quickview
325k Calories
28g Protein
11g Total Fat
33g Carbs
65% Health Score
Limit These
Calories
325k
16%

Fat
11g
18%

  Saturated Fat
2g
14%

Carbohydrates
33g
11%

  Sugar
14g
17%

Cholesterol
48mg
16%

Sodium
821mg
36%

Get Enough Of These
Protein
28g
58%

Vitamin C
220mg
268%

Vitamin K
258µg
246%

Vitamin A
8657IU
173%

Vitamin B6
1mg
67%

Vitamin B3
12mg
63%

Manganese
1mg
54%

Folate
197µg
49%

Potassium
1657mg
47%

Selenium
31µg
44%

Phosphorus
431mg
43%

Fiber
9g
39%

Magnesium
121mg
30%

Vitamin B2
0.51mg
30%

Vitamin B5
2mg
29%

Vitamin E
3mg
22%

Vitamin B1
0.32mg
22%

Iron
3mg
18%

Calcium
168mg
17%

Copper
0.33mg
17%

Zinc
2mg
16%

Vitamin B12
0.15µg
3%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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