Description
This Creamy Peanut Chicken Zucchini Pasta is a vibrant, healthy twist on traditional pasta dishes, featuring tender chicken bites and zucchini noodles tossed in a rich, flavorful peanut sauce infused with ginger, garlic, lime, and fresh basil. Perfect for those looking for a low-carb, gluten-free, and savory meal that’s quick to prepare and packed with delicious Asian-inspired flavors.
Ingredients
Scale
Chicken and Cooking
- 1 pound chicken breast or boneless chicken thighs, cut into 1-inch bite-size cubes
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cooking wine
Zucchini Noodles
- 4 medium zucchini
Creamy Peanut Sauce
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 lime, juiced
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons peanut butter
- 1 tablespoon sugar
- 1 tablespoon paprika
- 16 fresh basil leaves, sliced into long-thin strips (chiffonade)
Garnishment
- A handful of roasted and chopped peanuts
- Fresh basil leaves
- Lime wedge or slice
Instructions
- Prepare the Sauce: In a medium-size bowl, combine grated ginger, grated garlic, lime juice, soy sauce, fish sauce, peanut butter, sugar, paprika, and sliced fresh basil leaves. Mix well until smooth and set aside.
- Make Zucchini Noodles: Use a vegetable spiralizer to cut the zucchini into noodles or ‘spaghetti’ shapes. Set aside.
- Cut the Chicken: Cut the chicken breast or thighs into 1-inch bite-sized pieces, ensuring even sizes for uniform cooking.
- Cook Chicken: Heat olive oil in a sauté pan over medium heat until shimmering. Add chicken pieces to the pan and cook for about 5 minutes or until they are no longer pink inside. Season with salt, pepper, and pour in cooking wine, then continue cooking and stirring for another 2 minutes to enhance flavor.
- Add Zucchini Noodles: Push the cooked chicken to one side of the pan and add the zucchini noodles. Cook for about 1 minute, gently tossing to combine.
- Add Sauce and Simmer: Pour the prepared peanut sauce over the noodles and chicken. Cook together for 3-4 minutes until the zucchini noodles are tender yet still slightly crunchy. Toss using pasta tongs regularly to evenly coat with sauce.
- Serve and Garnish: Transfer the combined noodles and chicken onto serving plates with pasta tongs. Garnish with fresh basil leaves, lime wedges, roasted chopped peanuts, and serve immediately for the best flavor and texture.
Notes
- Zucchini noodles are delicate and can become mushy if overcooked; cook them just until tender but still slightly crunchy for the best texture.
- Bone-in chicken thighs can be used but will require longer cooking and should be fully cooked through.
- Adjust the amount of peanut butter or sugar to suit your preferred sweetness and creaminess balance.
- If you prefer a spicier dish, consider adding a pinch of chili flakes or a drizzle of chili oil to the sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 940mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
