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Chicken Udon Bowl with Zucchini Noodles
“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
1Bring 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.
2Meanwhile, 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.
3Cook udon noodles in the boiling water according to package directions. Drain.
4Add 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.