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chicken with sauce

Peanut Sesame Chicken Over Zucchini Noodles

Peanut sesame chicken over zoodles is a low carb, keto Asian favorite that combines creamy peanut butter, soy sauce, sesame oil, garlic, and Sriracha in a sweet and spicy sauce over zucchini noodles and crispy chicken.
5 from 3 votes
Course Gluten-free, Main Course, Main Dish
Cuisine Asian

Ingredients
  

  • 2 pounds boneless skinless chicken breast or tenders, cut in half lengthwise so that they're on the thinner side
  • ¼ cup peanut butter smooth
  • 3 tablespoons sesame oil
  • ¼ cup soy sauce gluten-free
  • ¼ cup garlic-flavored rice vinegar
  • 3 tablespoons sriracha
  • 2 cloves garlic pressed
  • 2 teaspoons ground ginger
  • 8 medium zucchini spiralized
  • 3 tablespoons sesame seeds
  • ¼ cup peanuts roasted and unsalted

Instructions
 

  • In a medium bowl, whisk together peanut butter, sesame oil, soy sauce, rice vinegar, sriracha, garlic, and ginger.
  • Spray a large skillet with non-stick cooking spray. Heat over medium-high heat until sizzling. Place chicken in a single layer over the bottom of the pan. Cook several minutes on each side, until no longer pink. You will probably have to cook the chicken in several batches. Spoon half of the peanut sauce over the chicken, turning to coat.
  • Place spiralized zucchini in a large bowl with remaining sauce and toss to coat. Toss into skillet and sauté for 3-4 minutes, until soft.
  • To serve, top zoodles with chicken, sesame seeds, and peanuts.
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