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:

Equipment:

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:

covered percent of daily need