Chicken Zucchini Noodles in Coconut Peanut Sauce
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
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.
  • 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
Creamy Coconut Peanut Sauce
  • 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)
  1. 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.
  2. 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.
  1. 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.
Coconut Peanut Sauce
  1. 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.
  2. 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.
  3. 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.
  4. Serve this Chicken Zucchini Noodles in Coconut Peanut Sauce cooled.
While this Chicken Zucchini Noodles in Coconut Peanut Sauce serves two, it can be easily doubled to serve 4 or more.
Recipe by Cooking with a Wallflower at