Chicken Satay Zoodles

Looking for a meal lighter on carbs? Then give this vege-packed meal a whirl with carrot and zucchini noodles. It’s made with spiralized veges, and you’ll be forgiven for thinking you’re eating a big bowl of pasta! I took the hard work out of spiralizing by using my Kenwood spiralizer!


  • 2 cloves of garlic minced
  • 2 teaspoons fresh ginger – finely chopped/grated
  • 4 tablespoons peanut butter
  • 1 lemon zested and juiced
  • 2 tablespoons soy sauce – reduced salt
  • ¼ teaspoon chilli flakes (or fresh chilli)
  • ¼ cup coconut milk
  • 2 tablespoons oil
  • 2 cups of chicken breast cooked and shredded
  • 3 zucchini – spiralized
  • 2 large carrots – spiralized
  • 1 capsicum – sliced
  • 1/3 cup fresh coriander – chopped
  • 1/4 cup spring onions – diced
  • chopped, unsalted roasted peanuts and lemon/lime wedges (optional as a garnish)

How to make:

1) First make the peanut sauce. Place the garlic, ginger, peanut butter, lemon juice and zest, soy sauce, chilli and coconut milk into a small bowl and mix together, set to one side.

2) Heat oil in a large non stick pan or wok on a high heat and fry onion until soft.

3) Add the spiralized zucchini, carrots and capsicum to the pan and cook until just softened, around 3-4 minutes, stirring occasionally.

4) Add in the chicken, peanut sauce, coriander and spring onions and toss together until all warmed through.
Garnish with peanuts and wedges of lemon/lime if desired.


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