Thai Peanut Chicken Zoodle & Rice Bowl
Poached shredded chicken tossed in ginger peanut sauce with fresh zucchini noodles over jasmine rice.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Gently poached chicken shreds easily and soaks up sauce, which suits a creamy peanut dressing. Raw zucchini noodles add crunch and freshness; serving them alongside rice rather than instead of it keeps the bowl filling.
Why this recipe works
Poaching at a bare simmer keeps the chicken tender enough to shred, and the shreds hold far more sauce than seared cubes. The zucchini stays raw so it keeps its crunch against the creamy sauce.
Ingredient notes
Natural peanut butter (just peanuts and salt) gives a cleaner sauce than sweetened brands. If your peanut butter is very thick, add more warm water a tablespoon at a time.
Common mistakes
- Cooking the zucchini noodles, which makes them soggy and watery.
- Shredding the chicken while very hot, which dries it out; rest it a few minutes first.
What to serve with it
Shredded carrot, cucumber or a few lime wedges are good additions.
Meal prep
The peanut sauce thickens when cold; loosen with warm water. Store zucchini noodles separately on a paper towel; they last 2 to 3 days.
More bowls like this
Cooking tips
Keep the poaching water from boiling; a rolling boil toughens chicken. Pat the zucchini noodles dry so they don't water down the sauce.
Swaps and variations
Use almond butter or sunflower seed butter for a peanut-free sauce, and leave out the peanuts. Rotisserie chicken (about 4 cups shredded) saves the poaching step.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat chicken and rice until hot (165°F / 74°C); serve the zucchini cold.
Recipe
Thai Peanut Chicken Zoodle & Rice Bowl
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
- For the chicken
- For the peanut sauce
- For the bowls
You’ll need: medium saucepan with lid; small saucepan or pot for poaching; spiralizer or julienne peeler; whisk; instant-read thermometer
Method
-
Cook the rice: bring the rice and 1 1/4 cups water to a boil, cover and cook on low 12 minutes, then rest covered 10 minutes.
-
Put the chicken in a saucepan, cover with cold water by 1 inch and add the salt. Bring to a bare simmer over medium heat, then reduce to low, cover and poach 12 to 15 minutes, until the chicken reaches 165°F (74°C).
-
Lift out the chicken, let it cool for 5 minutes, then shred with two forks.
-
Whisk the peanut butter, soy sauce, lime juice, honey, ginger, garlic and warm water until smooth and pourable.
-
Toss the shredded chicken with two-thirds of the sauce.
-
Divide the rice among 4 bowls, add a pile of raw zucchini noodles and the peanut chicken, drizzle the remaining sauce over the zucchini and sprinkle with chopped peanuts.
Questions
Can I serve this cold?
Yes. It works well as a cold noodle-style bowl for lunch.
Is this spicy?
No. Add sriracha or chili crisp to the sauce if you want heat.
Comments