PCG Foods: Peanut Chicken Zucchini Noodles


  • 2 tbsp sesame oil (you’ll need more for the peanut sauce below)
  • 2 tsp minced garlic
  • 1 cup thinly sliced red cabbage
  • 1 cup shredded carrots
  • 1 cup chopped broccoli
  • 1 large bell pepper, thinly sliced
  • 3 large zucchini, spiralized into noodles
  • 4 large chicken thighs, cooked and chopped (about 2–3 cups)

Peanut Sauce

  • ½ cup creamy peanut butter (no sugar)
  • ⅓ cup honey
  • ⅓ cup low sodium soy sauce (Bragg’s liquid aminos or Coconut Secret coconut aminos)
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 2 tsp fresh ginger, minced
  • 1–2 tsp Sriracha (or any hot Chile sauce)

Optional Toppings

  • 1 tbsp sesame seeds
  • A handful of chopped cilantro
  • ½ cup peanuts
  • 1 tbsp chopped green onion


  • Heat two tablespoons of sesame oil and the garlic in a large skillet over medium heat.
  • Cook cabbage until tender, then add the carrot, broccoli and pepper slices. Cook for about 5 minutes until the vegetables are a little tender.
  • Add the zucchini noodles and cooked chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside.*
  • Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined.
  • Add hot Chile sauce to taste, 1 to 2 teaspoons. Once the sauce is heated through, pour over the chicken and vegetables. Toss everything until combined.
  • Place on a serving dish and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

*If your skillet isn’t quite big enough, you can do this step in batches.