sesame-peanut-noodles-with-chicken-zucchini

Lunch Food

Sesame Peanut Noodles with Chicken & Zucchini

In this creamy peanut noodle recipe, we swapped half the pasta for zucchini noodles to reduce the carbs and calories, and bump up the vegetables. Zucchini noodles can be found in the prepped vegetable section of your grocery store, or grab your spiralizer and make them from scratch. Two medium or one large zucchini should give you 6 cups.

Ingredients

  1. 1 pound chicken tenders

  2. 4 ounces whole-wheat spaghetti

  3. 2 10-ounce packages spiralized zucchini noodles (about 6 cups)

  4. ½ cup smooth natural peanut butter

  5. 3 tablespoons reduced-sodium soy sauce

  6. 1 tablespoon toasted sesame oil

  7. 2 teaspoons grated garlic

  8. 1 teaspoon grated ginger

  9. ½ - 1 teaspoon chile-garlic sauce or Sriracha

  10. Sesame seeds and sliced scallions for garnish (optional)

Directions

  1. Bring a large pot of water to a boil. Add chicken and spaghetti; cook, stirring occasionally, until the spaghetti is tender and the chicken is just cooked through, about 6 minutes. Transfer the chicken to a clean cutting board. Add zucchini noodles to the pot; cook, stirring, for 1 minute. Drain the zucchini noodles and spaghetti in a colander.

  2. Meanwhile, whisk peanut butter, soy sauce, sesame oil, garlic, ginger and chile-garlic sauce (or Sriracha) to taste in a large bowl.

  3. Shred the chicken with 2 forks or chop into bite-size pieces. Add the chicken, spaghetti and zucchini noodles to the sauce; toss until well combined. Serve topped with sesame seeds and scallions, if desired.