This post is sponsored by Foster Farms® Organic Chicken, but all opinions are my own.
Zucchini noodles in a deliciously creamy coconut peanut sauce with shredded chicken, kale, mushrooms, and carrots. This chicken zucchini noodles in coconut peanut sauce makes an amazingly easy and refreshing meal.
It’s currently spring, but it already feels like summer. With the weather quickly warming up, I think it’s the perfect time for zucchini noodles. They’re easy to prepare and just so versatile. Since I’ve been craving Thai style noodles, I thought I could create a version using zucchini noodles.
This zucchini noodles dish is filled with shredded chicken, kale, mushrooms, edamame, and carrots then tossed in a creamy coconut peanut sauce. It’s soo delicious, healthy, full of flavor, and fresh vegetables. If you’re a fan of peanut sauce, you’ll want to make this dish frequently. Trust me.
The best thing about this dish is that you can have it ready in about 35-40 minutes, and it requires only 10 main ingredients, minus the olive oil, salt, and garnishes. Super easy to make with very little fuss. My kind of meal.
First, make the chicken. Add a little bit of olive oil to a small skillet over medium heat. Allow the olive oil to warm up for a minute before adding the chicken breast. Cook the chicken until the side down has turned a golden brown, about a minute or two. Flip the chicken over and cook the other side until it has turned golden brown, another minute or two. Now, cover the skillet with a lid and cook the chicken for about 10 minutes. Then turn off the heat, and let the chicken sit with the lid still covering the skillet for another 8 minutes.
This is my favorite way of cooking chicken. The chicken turns out perfectly cooked, tender and moist, almost every single time. But definitely check the temperature of the chicken to make sure that it’s thoroughly cooked before serving. Set the chicken aside for now to allow it to cool. Once the chicken has cooled, you can shred the chicken using your fingers or two forks.
I used Foster Farms® Organic Chicken for this recipe. Foster Farms Organic chicken is locally grown in California, organic vegetarian fed, and free range. It’s Non-GMO Project Verified and certified organic by the USDA. And this chicken can conveniently be found at mainstream grocery stores like Safeway.
Follow Foster Farms on Facebook for news, recipes, and more. You can also click here for a money-saving coupon on their organic chicken!
While the chicken is cooling, you can add a little bit of olive oil to the skillet. Heat the olive oil for about a minute and then add the mushrooms. Cook the mushrooms for a minute until it has started to soften before adding the kale. Cook both the mushrooms and kale until they are soft to your liking. Add thinly sliced carrots at the end. You can also eat the kale and mushrooms uncooked, but I preferred mine a little softer.
In a small pan (you can use the same from before), add coconut milk, peanut butter, sesame oil, and salt over low to medium heat. Cook the sauce until it’s well incorporated. The coconut peanut sauce will be creamy and thick, but once you toss it with the chicken and vegetables, the sauce will become thinner.
Add the zucchini noodles, carrots, mushrooms, kale, edamame, and shredded chicken to the sauce, and stir until all the ingredients are evenly coated with the sauce.
Divide the zucchini noodles, chicken, and vegetables onto two plates. If you like a little bit of spiciness, you can add sliced chili peppers to the dish, or add roasted peanuts for a little crunch.
Serve this Chicken Zucchini Noodles in Coconut Peanut Sauce cooled. While this recipe serves two, you can easily double or triple the recipe to serve more people.
Enjoy!
- 1 large Foster Farms ® Organic Chicken breast
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 cup torn up organic kale
- 1 ½ cups sliced organic mushrooms
- ½ cup chopped organic carrots
- Salt, to taste
- 1 cup thick coconut milk
- ½ teaspoon sesame oil
- 3 tablespoons peanut butter
- ¼ teaspoon salt, more to taste
- 2-3 organic zucchinis, spiralized or sliced thinly
- ¼ cup organic edamame, cooked and deshelled
- Chili peppers, sliced (optional)
- Roasted peanuts (optional)
- First, cook the chicken. Add a little bit of olive oil to a small skillet over medium heat. Allow the olive oil to warm up for a minute before adding the chicken breast. Cook the chicken until the side down has turned a golden brown, about a minute or two. Flip the chicken over and cook the other side until it has turned golden brown, another minute or two. Now, cover the skillet with a lid and cook the chicken for about 10 minutes. Then turn off the heat, and let the chicken sit with the lid still covering the skillet for another 8 minutes.
- Set the chicken aside for now to allow it to cool. Once the chicken has cooled, shred the chicken using your fingers or two forks.
- Add olive oil to the skillet. Heat the olive oil for about a minute and then add the mushrooms. Cook the mushrooms for a minute until they start to soften before adding kale. Cook both the mushrooms and kale until they become soft, then add the sliced carrots. Season the vegetables with salt to taste. Kale and mushrooms can also be eaten uncooked.
- In a small pan (you can use the same from before), add coconut milk, peanut butter, sesame oil, and salt over low to medium heat. Cook the sauce until it’s well incorporated.
- Add the zucchini noodles, carrots, mushrooms, kale, edamame, and shredded chicken to the sauce, and stir until all the ingredients are evenly coated with the sauce.
- Divide the zucchini noodles, chicken, and vegetables onto two plates. If you like a little bit of spiciness, you can add sliced chili peppers to the dish, or add roasted peanuts for a little crunch.
- Serve this Chicken Zucchini Noodles in Coconut Peanut Sauce cooled.
This is a sponsored post written by me on behalf of Foster Farms®.
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