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Enlightened Chicken and Noodles in Thai Peanut Sauce


Enlightened Chicken and Noodles in Thai Peanut Sauce

Classic Asian flavors come together to create a quick and easy chicken dish with spicy zucchini noodles that you can have on the dinner table in no time.
5 from 1 vote
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Course: Main Course
Cuisine: American, Thai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 435kcal
Author: Barry Aldhizer
Cost: 9



  • cup Chicken stock
  • cup Justin's Peanut Butter
  • 1 tbsp ginger
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp erythritol
  • tsp siracha
  • 2 pcs garlic clove minced
  • 1 lb Chicken Breast boneless chicken breast
  • 3 tbsp olive oil extra virgin
  • 1 cup asparagus
  • 1 lb zucchini spiralized
  • 1 carrot peeled
  • 2 tbsp slivered almonds garnish


  • Prepare Peanut Sauce First
  • peel garlic cloves removing outer skin, easily done by pressing the flat non sharp end of knife against garlic on cutting board and applying pressure till it crushes slightly
  • break or cut a piece of garlic about the size of your thumb and peel away the dry skin
  • Combine 1/3 cup chicken stock, peanut butter, ginger, soy sauce, rice vinegar, erythritol, siracha, and garlic; place in a high speed blender and pulse all ingredients until smooth consistency. Set Aside
  • Prep Vegetables
  • Cut Asparagus into small pieces preferably using only the upper parts of the stalks, as they are less grainy
  • Shave carrot lengthwise into thin strips using a potato peeler.
  • Wash and cut off ends of zucchini and make zucchinni noodles using a spiralizer.
  • Prep Chicken
  • Cut Chicken Breast in to small cubes about 1 thick
  • Cook Chicken in about 2 tbsp of Olive Oil in large Fry pan till cooked through about 9 mins
  • remove chicken and place in Larger Stock pot, add an additional 1 to 2 tablespoon of oil to frypan and sauté asparagus to al dente, you don't want to overcook asparagus or zucchini noodles, I recommend cooking them separately and combining them to a larger Stock pot for final mixing. The Carrots peelings don't require cooking its optional
  • Now that all the vegetables are cooked combine all ingredients in Stock pot and stir in Peanut Sauce.
  • Serve individually on plates garnishing with Slivered almonds


Serving: 9oz | Sodium: 371mg | Calcium: 53mg | Vitamin C: 26mg | Vitamin A: 3065IU | Sugar: 5g | Fiber: 4g | Potassium: 967mg | Cholesterol: 73mg | Calories: 435kcal | Trans Fat: 1g | Saturated Fat: 5g | Fat: 29g | Protein: 33g | Carbohydrates: 13g | Iron: 2mg