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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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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