Chicken Udon Bowl with Zucchini Noodles

Chicken Udon Bowl with Zucchini Noodles

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From: EatingWell.com, July 2018

Mix udon and zucchini noodles for a lower-carb noodle bowl that's full of flavor thanks to the finger-licking-good peanut sauce. Using leftover chicken will save you even more time on this quick dinner recipe—you can whip it up in about 10 minutes.

Ingredients 1 serving

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  • 4 ounces boneless, skinless chicken breast, cut in bite-size pieces
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 2 teaspoons canola oil, divided
  • 1 tablespoon natural peanut butter
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon seasoned rice vinegar
  • ½ teaspoon minced fresh ginger
  • 1 teaspoon honey
  • Hot water, for thinning
  • 1 ounce udon noodles
  • 2 cups spiralized zucchini
  • 1 tablespoon crushed unsalted peanuts for garnish
  • Fresh cilantro leaves for garnish

Preparation

  • Prep

  • Ready In

  1. Bring a large pot of water to a boil for cooking udon noodles. Season chicken with salt and pepper. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the chicken and cook, stirring often, until cooked through, 4 to 5 minutes. Transfer to a plate.
  2. Meanwhile, whisk together peanut butter, soy sauce, vinegar, ginger and honey in a small bowl. Add enough hot water to thin the sauce to desired consistency.
  3. Cook udon noodles in the boiling water according to package directions. Drain.
  4. Add the remaining 1 teaspoon of oil to the pan and heat over medium heat. Add zucchini. Cook, stirring, until just tender, 1 to 2 minutes. Add the noodles, cooked chicken and peanut sauce; toss to coat. Garnish with crushed peanuts and cilantro, if desired.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 458 calories; 21 g fat(3 g sat); 4 g fiber; 34 g carbohydrates; 32 g protein; 33 mcg folate; 63 mg cholesterol; 13 g sugars; 6 g added sugars; 253 IU vitamin A; 21 mg vitamin C; 34 mg calcium; 3 mg iron; 1,156 mg sodium; 613 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ fat, 3½ lean protein, 1 starch, 1 vegetable, ½ other carbohydrate

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