30 Minutes | Dinner | Gluten-Free | Keto | Paleo
Chicken Zucchini Noodles
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.
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:
- Authentic Beef Ramen with Zoodles
- Cilantro Pesto Zoodles with Seared Chicken and Tomato
- Creamy Chicken Zoodles
- Zoodles in Cheesy Tomato Sauce, Kid-Friendly
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This recipe was so quick and easy to make. Simple but actually really delicious! I added a bit more soy sauce, but that’s just personal preference 🙂