Zucchini and Squash Noodles and Chicken with Asian Peanut Sauce


2 cooked chicken breasts, either boiled or pan-fried
2 medium-sized zucchini and summer squash
About 1/4 cup chopped cilantro (for garnish)
About 1-2 tbsp sesame seeds (optional)

Peanut Sauce:
1/2 cup peanut butter
1 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/2 tsp minced garlic
1/2 tsp sugar (or sweetener of choice)
At least 1/4 cup water, add 1-2 more tablespoons depending on texture


First, prepare your chicken breasts by either shredding the chicken (if you prefer to boil it) or by dicing it (if you prefer to pan-fry it). Set the chicken aside.

Next, make the peanut sauce by whisking all the ingredients together in a medium bowl. Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons water to reach desired consistency.

Lastly, prepare the zucchini, squash, and carrot ribbons by using a mandoline or by using a peeler designed to julienne vegetables.  Julienne all the vegetables.  Briefly blanch the vegetables in a pot of boiling water for 1-2 minutes. Drain the hot water, immediately add cold water to stop the cooking, and once the vegetables have cooled, drain the water again.

Assemble the dish by putting some of the vegetable ribbons on a plate and topping them with diced or shredded chicken, then the peanut sauce, and chopped cilantro and sesame seeds. Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).



One comment

  1. kimthedietitian · February 27, 2015

    I’m going to try this – sounds delicious!

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