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A quick and easy recipe for chicken zucchini noodles – 8 Ingredients. 30 Minutes. Low-Carb. Keto. Paleo.

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Ingredients to Make Chicken Zucchini Noodles:

zucchini
yellow onion
boneless chicken thighs
fresh cilantro
eggs
toasted sesame oil
coconut aminos
sweet and sour sauce
peanuts

How to Make Chicken Zucchini Noodles:

Salt the zoodles and let sit in a strainer for 15-20 minutes. Then gently squeeze as much water out as possible without damaging the noodles.
Cook the deboned chicken thighs for approximately 2-3 minutes per side until they have crisped up on the outside. Use two forks to shred the chicken. Cover to keep warm and set aside.
In the same pan, sauté the onions in a little bit of oil until they start to carmelize. Then add the sesame oil and 1 tsp coconut aminos and cook for a few minutes longer. This takes approximately 10-15 minutes total. Add the zoodles and mix until combined.
Add the rest of the soy sauce as well as the sweet and sour sauce and stir until well well combined. At this point, I would do a taste test and add more or salt to your personal taste.
While the zoodles warm up, I let a non-stick pan heat up and fry the eggs in a little bit of oil. Once the eggs are finished, it’s time to serve: Divide the noodles into bowls.
Top with the chicken and a bit of fresh cilantro. Serve with a sunny side up egg on top and a some chopped peanuts.

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Chicken Zucchini Noodles

A quick and easy recipe for chicken zucchini noodles – 8 Ingredients. 30 Minutes. Low-Carb. Keto. Paleo.

Prep Time 20

Cook Time 15

Total Time 35

Serving Size servings

Ingredients

4 large zucchini spiralized into noodles.
1 yellow onion, sliced very thinly
6 boneless chicken thighs
1/4 cup fresh cilantro (roughly chopped)
4 eggs
1 tsp toasted sesame oil
2 tsp coconut aminos (or soy sauce if you don’t mind it)
2 tbsp sweet and sour sauce
1/4 cup peanuts (roughly chopped)

Instructions

Salt the zoodles and let sit in a strainer for 15-20 minutes. Then gently squeeze as much water out as possible without damaging the noodles.
Cook the deboned chicken thighs for approximately 2-3 minutes per side until they have crisped up on the outside. Use two forks to shred the chicken. Cover to keep warm and set aside.
In the same pan, sauté the onions in a little bit of oil until they start to carmelize. Then add the sesame oil and 1 tsp coconut aminos and cook for a few minutes longer. This takes approximately 10-15 minutes total.
Add the zoodles and mix until combined.
Add the rest of the soy sauce as well as the sweet and sour sauce and stir until well well combined. At this point, I would do a taste test and add more or salt to your personal taste.
While the zoodles warm up, I let a non-stick pan heat up and fry the eggs in a little bit of oil.
Once the eggs are finished, it’s time to serve: Divide the noodles intoo bowls.
Top with the chicken and a bit of fresh cilantro.
Serve with a sunny side up egg on top and a some chopped peanuts.

Notes

1. Salting the zucchini noodles before cooking is an important step to draw out a lot of the moisture in the zucchini. This ensure that the dish’s sauce is more “sticky”, and less watery.

More Zucchini Recipes:

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Chicken Zucchini Noodles

Ingredients to Make Chicken Zucchini Noodles: