Asian Peanut Zucchini Noodles with Chicken
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- salt and pepper to taste
- 2 garlic cloves crushed
- 1 small garlic clove crushed
- juice of 1/4 lime
- 2 tablespoons peanut butter
- 2 medium zucchinis blade c noodles trimmed
- 1/2 up chopped scallions
- for the peanut sauce:
- 1/3 cup lower sodium chicken broth
- 3/4 tablespoon honey
- 3/4 tablespoon low sodium soy sauce
- 1/3 tablespoon sriracha sauce
- 1/3 tablespoon grated fresh ginger
- for the chicken and veggies:
- 1/2 ound boneless skinless chicken breast cut into thin strips
- 1/2 ablespoon sriracha sauce (or to taste)
- 1/2 ablespoon low sodium soy sauce
- 1/2 ablespoon grated fresh ginger
- 1/4 ablespoon sesame oil
- 2 medium carrots made into matchsticks (via julienne peeler
- 1 large broccoli stem blade c, noodles trimmed
- 1 tablespoon chopped unsalted roasted peanuts
- 3 lime wedges
- 3 springs of fresh cilantro for garnish
- Carbohydrate 11.7942666679108 g
- Cholesterol 0 mg
- Fat 3.03222291598777 g
- Fiber 2.40188017377128 g
- Protein 2.45728906295462 g
- Saturated Fat 0.512599999947418 g
- Serving Size 1 1 Serving (84g)
- Sodium 235.047587207571 mg
- Sugar 9.39238649413947 g
- Trans Fat 0.19176354162665 g
- Calories 69 calories
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.
