Go Back

Thai Peanut Chicken Zoodle Bowls - Fresh, Flavorful, and Weeknight Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the peanut sauce: 1/3 cup creamy peanut butter (natural or regular)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice (plus more to taste)
  • 1–2 teaspoons honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons sriracha or chili garlic sauce (adjust to heat preference)
  • 1 small garlic clove, finely grated
  • 1 teaspoon fresh ginger, finely grated
  • 2–4 tablespoons warm water to thin to desired consistency
  • For the chicken and zoodles: 1.25 pounds boneless, skinless chicken breasts (or thighs), thinly sliced
  • 1 tablespoon avocado or olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch (optional, helps with browning)
  • 3 medium zucchini, spiralized into noodles
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots or matchstick carrots
  • 2 green onions, thinly sliced
  • Salt and black pepper to taste
  • For serving: 1/3 cup roasted peanuts, roughly chopped
  • Fresh cilantro or Thai basil, chopped
  • Lime wedges
  • Sesame seeds (optional)

Method
 

  1. Make the peanut sauce. In a bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha. Add garlic and ginger. Whisk in warm water, 1 tablespoon at a time, until pourable but still creamy. Taste and adjust lime, sweetness, and heat.
  2. Season the chicken. Toss sliced chicken with soy sauce, cornstarch (if using), and a pinch of pepper. Let it sit while you prep the veggies.
  3. Spiralize the zucchini. Use a spiralizer or julienne peeler to make zoodles. Lay them on a clean towel and pat dry to remove excess moisture. This helps them stay crisp.
  4. Cook the chicken. Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.
  5. Sauté the veggies. In the same skillet, add bell pepper and carrots with a small pinch of salt. Cook 2–3 minutes until slightly tender but still crisp. Stir in the green onions.
  6. Warm the zoodles. Add zucchini noodles to the skillet and toss for 1–2 minutes, just until warmed and slightly softened. Do not overcook or they’ll get watery.
  7. Combine and sauce. Return chicken to the skillet. Pour in about two-thirds of the peanut sauce and toss to coat. If it looks dry, add more sauce or a splash of water. Remove from heat.
  8. Finish and serve. Divide into bowls. Top with chopped peanuts, herbs, sesame seeds, and an extra squeeze of lime. Serve remaining sauce on the side.