I’m thrilled to share my version of Sally’s peanut chicken zucchini noodles—a vibrant, healthful dish featuring spiralized zucchini, shredded chicken, crisp veggies, and a rich peanut sauce. It’s bright, flavorful, and satisfying, all in one skillet.

Peanut Chicken Zucchini Noodles

Why I’ll Love This Recipe

I love how this dish feels indulgent but stays light. The peanut sauce is sweet, savory, and slightly spicy—and clings beautifully to tender zucchini, chicken, and fresh veg. It’s ready in about 40 minutes, packed with lean protein and veggies, and I can swap ingredients easily depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sesame oil
Garlic, minced
Shredded carrots
Thinly sliced cabbage (I use red)
Bell pepper, thinly sliced
Zucchini, spiralized into noodles (about 1.5 lbs / 680 g)
Cooked, shredded chicken breasts (about 2–3 cups)
Peanut sauce made with peanut butter, honey, soy sauce, sesame oil, rice vinegar, fresh ginger, Sriracha
Optional toppings: sesame seeds, chopped cilantro, chopped peanuts, sliced green onions

Directions

I heat sesame oil in a large skillet over medium heat and sauté garlic, carrots, cabbage, and bell pepper for about 5 minutes until tender.
While veggies cook, I whisk together the sauce ingredients in a small saucepan over low heat until creamy and well combined.
I add the zucchini noodles and shredded chicken to the skillet, cook just 2–3 minutes until the zucchini softens and chicken warms through. Then I remove the skillet from heat.
I pour the warm peanut sauce over the veggies and chicken, tossing until everything is evenly coated.
I transfer to a serving dish and sprinkle on sesame seeds, cilantro, peanuts, and green onions as garnish. I serve it immediately.

Servings and timing

Prep time: about 30 minutes (including spiralizing zucchini and prepping sauce)
Cook time: about 10 minutes
Total time: around 40 minutes
Serves: 4 people

Variations

I swap chicken for tofu or shrimp when I want a vegetarian or pescatarian version.
I adjust the heat level by using more Sriracha or mild chili sauce to suit my mood.
I sometimes add different veggies—snow peas, broccoli florets, or sliced mushrooms all work well.
If I don’t have zucchini noodles, I might use regular noodles or thin ribbons of zucchini instead. The sauce still sings.

Storage/Reheating

I refrigerate leftovers in an airtight container for a few days.
To reheat, I gently warm it on the stove over low heat—adding a splash of water or broth if the sauce has thickened.
I add fresh garnishes just before serving to maintain crunch in toppings like peanuts and green onion.

FAQs

Can I make this vegetarian?

Absolutely—I swap the chicken for tofu or increase the vegetables. The peanut sauce still delivers satisfying flavor without meat. I’ve done it myself often.

What’s the best way to spiralize zucchini?

I use a spiralizer for ease, but you can also julienne or slice zucchini thinly. It cooks quickly and absorbs sauce just as well. I’ve never missed having perfect noodles.

How spicy is the sauce?

The Sriracha gives a mild kick. I usually use 1–2 teaspoons, but I customize it to taste—sometimes none for a milder version, or more for a spicy twist.

Can I prep parts ahead of time?

Yes—I often shred chicken ahead or spiralize extra zucchini. The sauce can also be made in advance and reheated. Putting everything together takes minimal time.

Do zucchini noodles become soggy?

They do soften with cooking, but I remove the skillet from heat once just tender. That way they stay firm enough to resemble noodles—not mush. I’ve found that timing is key.

Conclusion

I love how Peanut Chicken Zucchini Noodles balance bold flavor and nourishing ingredients in one bowl. Whether I’m cooking for myself or serving family, it’s an easy go‑to meal that feels fresh and indulgent at the same time. Let me know how your version turns out—I’m always experimenting with the sauce and garnishes!