Easy Chicken Satay with Zoodles and Mushrooms
A one-pot, 30-minute easy chicken satay dinner with zoodles and an addictive peanut sauce!
Yield: 4 servings
Ingredients
For the satay chicken:
- 1 tablespoon canola oil, divided
- 1 ½ lbs boneless, skinless chicken breasts, cut into short thin slices (about bite size, see picture)
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 (8 oz.) package cremini mushrooms, halved (or quartered, if large)
- 4 medium zucchini, spiralized
For the peanut dressing:
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger, from about a 1-inch piece, or substitute 1 teaspoon ground ginger
- ½ cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 small spicy red chili, finely chopped (leave seeds and membranes in for some heat, remove to reduce heat)
- ¼ - ⅓ cup hot water, as needed, see notes
For serving:
- 4-5 green onions, white and light green parts only, thinly sliced on the diagonal
- ⅓ cup peanuts, chopped
Instructions
- Heat 2 teaspoons of canola oil in a large skillet over medium high heat.
- Add sliced chicken and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Cook 4-5 minutes, turning occasionally, until chicken is cooked through. Remove to a bowl.
- Wipe out the skillet (or just dump out any extra liquid that has accumulated) and add remaining teaspoon of canola oil.
- Add mushrooms and cook 5-6 minutes, until browned and liquid has been released and evaporated.
- While the mushrooms are cooking, make the peanut dressing. Add all ingredients to a small jar, starting with ¼ cup hot water. Cover and shake to combine. If the mixture is too thick, add another splash of hot water, as needed. (See notes below.)
- Add zucchini noodles to the panand stir fry for 2-3 minutes. Add remaining ¼ teaspoon salt and pepper.
- Return the chicken to the pan. Add the peanut dressing and stir to combine and incorporate. (Tongs may be more helpful than a spoon now.)
- Taste and adjust seasonings. Serve sprinkled with green onions and chopped peanuts.
Notes
Add hot water to your peanut mixture to get it mixed to a thick but pour-able consistency. If it gets too thick after mixing it initially, just add another tablespoon or two of hot water and shake it up again before adding it to the pan. It will loosen up with all the liquid from the zoodles in the pan.
You can do half regular noodles (cooked separately) and half zucchini noodles if you or your family is slow to convert to zoodles as a substitute.
You can substitute a spicy green chili (or even a jalapeño) if you can’t find a red chili.
Nutrition
Serving: 1serving | Calories: 573kcal | Carbohydrates: 22g | Protein: 61g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Cholesterol: 145mg | Fiber: 6g | Sugar: 9g
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