Easy chicken satay with zucchini noodles, mushrooms and an addictive peanut sauce – in a one-pot 30-minute healthy dinner!
Happy Friday, friends!
I’m especially happy about this one because I’ve got my annual boat day with my girl friends this weekend.
We all bring food and drinks, we load up the boat and go cruise around, stopping to take a dip when it gets hot. We usually pull up to a restaurant for a drink at some point and head back to make dinner together and stay up late watching movies and chatting.
We always boat to breakfast at a diner on the lake the next morning before heading home.
And has nothing to do with today’s recipe.
But, I wanted to leave you with one more delicious recipe this week and I’m back with my second month of the Recipe Redux group.
This month’s theme is fun fruit and vegetable shapes.
And I immediately thought zoodles.
I got a spiralizer last year and have loved experimenting with it! Mostly I make the standard zucchini noodles to stand in for pasta. An easy heathy substitute that makes most meals, like this one, gluten free and low carb as well.
I’ve also tried out carrots and cucumber (like with my spicy pork fried rice) and next I want to make sweet potato fries with spiralized sweet potatoes. Such a fun tool!
And this easy chicken satay with zoodles is a great way to get started if you’re new to spiralizing. The zucchini is spiralized, mixed into the saute pan and coated with a creamy peanut sauce that is utterly addictive.
You’ll want to make more so you can put it on everything!
Plus, this a healthy but hearty one-pot dinner that’s ready in 30 minutes. My kind of meal 😉
A few notes on this easy chicken satay:
- You can do half regular noodles (cooked separately) and half zucchini noodles if your crowd is slow to convert to zoodles as a substitute.
- No spiralizer? You have a few options for a spiralizer substitute:
- You can use the shredder blade on your food processor (but this makes small pieces so don’t add them to your pan – just put them straight on the plate and mix with the chicken satay there so they don’t turn to complete mush).
- Or you can use a vegetable peeler. A julienne peeler like this OXO one is the closest bet but a regular one will work. You just won’t have a noodle-like shape.
- And you can just cut long, thin strips of zucchini with a knife. Just cut in half lengthwise, cut in half again and then cut thin strips. Check and adjust your time so that they get tender in the pan when you saute them.
- You can skip the mushrooms if you’re not a fan. I just love the earthy flavor and meatiness they bring to the dish.
- I simply shake the peanut dressing up in a mason jar. It’s super easy and allows me to re-shake right before adding.
- If your peanut sauce gets too thick after mixing it initially, just add another tablespoon or two of hot water and shake it up again before adding it. It should be pretty thick though because it’ll loosen up with all the liquid from the zucchini in the saute pan.
- You can substitute a spicy green chile (or even a jalapeño) if you can’t find a red chile.
- You also can substitute 1 teaspoon ground ginger instead of using fresh ginger, if that’s all you have.
- Don’t skip the fresh peanuts on top – they add a great crunch factor to contrast the soft, creamy chicken and zoodles.
OK, that was more than a few notes. Just want to make sure you’ve got all the info so you can try this easy chicken satay.
What are your favorite fun fruit and veggie shapes? I’d love to hear from you in the comments!
(And be sure to check out the other Recipe Redux ideas below.)
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