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Asian Peanut Zucchini Noodles with Chicken + Skinnytaste Cookbook Giveaway!

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 3


  • For the peanut sauce:
  • 1/3 cup lower sodium chicken broth
  • 2 tablespoons peanut butter
  • 3/4 tablespoon honey
  • 3/4 tablespoon low sodium soy sauce
  • 1/3 tablespoon sriracha sauce
  • 1/3 tablespoon grated fresh ginger
  • 1 small garlic clove crushed
  • For the chicken and veggies:
  • ½ pound boneless skinless chicken breast, cut into thin strips
  • salt and pepper to taste
  • ½ tablespoon sriracha sauce or to taste
  • ½ tablespoon low sodium soy sauce
  • juice of ¼ lime
  • 2 garlic cloves crushed
  • ½ tablespoon grated fresh ginger
  • ¼ tablespoon sesame oil
  • ½ cup chopped scallions
  • 2 medium carrots made into matchsticks via julienne peeler
  • 1 large broccoli stem Blade C, noodles trimmed
  • 2 medium zucchinis Blade C, noodles trimmed
  • 1 tablespoon chopped unsalted roasted peanuts
  • 3 lime wedges
  • 3 springs of fresh cilantro for garnish


  • 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 minute
  • Season 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.