Ingredients
1 lb (≈450 g) boneless, skinless chicken breast or thighs, thinly sliced
Salt and pepper, to taste
1 Tbsp vegetable or peanut oil
3–4 medium zucchini (≈1 lb/450 g), spiralized into noodles (zoodles)
1 cup shredded carrot
2 green onions, sliced
Optional toppings: chopped cilantro, roasted peanuts, lime wedges
For the peanut‑ginger sauce:
¼ cup creamy peanut butter
2 Tbsp low‑sodium soy sauce (or tamari)
1 Tbsp rice vinegar (or lime juice)
1 Tbsp honey or maple syrup
1 tsp sesame oil
1 tsp fresh ginger, grated
1 garlic clove, minced
2–4 Tbsp warm water, to thin to desired consistency
Instructions
Season chicken with salt and pepper. Heat oil in a large skillet or wok over medium‑high heat. Add chicken and cook, stirring occasionally, until browned and cooked through (≈5–7 minutes). Remove chicken and set aside.
In the same pan, add zucchini noodles and shredded carrot. Stir‑fry over medium heat for 2–3 minutes until crisp‑tender. Do not overcook to prevent soggy zoodles.
Meanwhile, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Add warm water gradually until the sauce is smooth and reaches a pourable consistency.
Return the chicken to the pan. Pour the peanut‑ginger sauce over the chicken and veggies. Stir to combine, coating all ingredients evenly. Cook for about 1 minute to heat through.
Remove from heat and toss in sliced green onions. Garnish with chopped cilantro, roasted peanuts, and lime wedges if desired.
Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
