I found some spiralized carrots in the frozen aisle of Trader Joe’s and jumped at the chance to shave off some time making weeknight meals like this Thai-inspired peanut chicken spiralized carrots. Spiralized veggies are great in general for keeping things low carb and nutrient rich.
I’ve used ye olde vegetable spiralizer in the past to make zucchini and sweet potato noodles, too. It’s fun to do… as least while the novelty wears. 😉 You can grab a spiralizer for pretty cheap at places like Amazon. Otherwise feel free to grab a mandoline or a sharp knife to cut the veggies into the shape you want.
I’ve also used a similar peanut sauce on shirataki noodles, which is another fab way to save lots of calories from traditional noodles. Here’s the recipe, if you’re down to try it.
You can customize this a TON by adding in different veggies, using tofu, beef, or other meats instead of chicken, or by adding a bunch of spice to the sauce. Make it yours!
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Ingredients
- 4 tbsp PB2 or creamy peanut butter
- 3 tbsp water (use only 2 Tbsp if using creamy peanut butter)
- 2 tbsp low sodium soy sauce
- 2 tsp rice vinegar
- 1/4 tsp garlic powder
- 1/2 tsp black pepper
- 2 tsp brown sugar
- 1/4 tsp sesame or peanut oil
- 1/4 tsp ground ginger
- 2 Tbsp olive or sesame oil
- 6 oz. boneless, skinless chicken, cut into small pieces
- 12 oz. spiralized veggies of your choice (I used pre-spiralized carrots from Trader Joe's, but sweet potatoes, zucchini, cucumber, and more work great)
- 1 cup of other veggies such as baby bok choy, broccoli, snap peas (your choice!)
- Optional: Green onions, sesame seeds, and peanuts for garnish
Instructions
- Mix together all ingredients for the sauce and let sit for 30 minutes for the flavors to meld.
- Store the sauce covered in the refrigerator until ready to use. Feel free to make it ahead of time!
- Spiralize your veggies into a noodle shape using a spiralizer (found here), mandoline, or a sharp knife. Set aside.
- In a large skillet, heat oil on medium-high. Cook chicken, stirring well, until cooked through, about 4 minutes.
- Add veggie noodles and other vegetables into the skillet with the chicken and cook for another couple of minutes to heat the veggies through. Add in half of the peanut sauce and mix to coat the chicken and vegetables for another minute.
- Serve hot and garnish with green onions, peanuts, and/or sesame seeds.
If you make this recipe, share a photo and tag it @BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
