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Chicken Udon Bowl with Zucchini Noodles

  • 25 m
  • 25 m
Erin Alderson
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 8/23/2019