Chicken Thai Basil with Zucchini Noodles

Bring on the zoodles with this Chicken Thai Basil with Zucchini Noodles!  It’s a savory, filling and super nutritious dinner that can be whipped up in under 30 minutes.  Full of red peppers, sugar snap peas, stir fried chicken and a savory sauce over zucchini noodles.{gluten free, paleo, whole30}

I’m going zoodle crazy here.  Sorry about this but I’m in love and I don’t miss pasta (sorry to my Italian friends.)  That may sound crazy but just give it a try and you might be surprised.

It all started with this Zucchini Noodle Stir Fry with Chicken and Peppers.  Once I tried this, I was hooked.  Check out that post to see how easy it is to use the Veggetti tool to spiralize noodles.  I know there are bigger and better tools out there for this but at this point, my kitchen is overflowing with equipment.

Not one more item can enter unless another one leaves!

Now I’m spiralizing everything in site and love making savory stir-fries out of them like this Chicken Thai Basil with Zucchini Noodles.  Seriously, it’s the bomb dot com and you are going to love it.  It is full of sugar snap peas and peppers and stir-fried chicken swimming in a delicious stir fry sauce.

The great thing about these zucchini noodles is that they absorb they flavor of the sauce that surrounds them.  Pasta seems to present a barrier to absorption so I feel like there is more flavor to be had with these babies.  Of course it’s awesome that they are gluten-free and low in carbs.  God know when you reach my age, carbs are your number one enemy.

Yes, I’m talking to you pasta.

Cauliflower rice has been a regular at my house too with this Green Cauliflower Rice Salad and this Cauliflower Tabbouleh.  I love keeping cauliflower rice and all kinds of veggie noodles in the fridge.  During the week I trade pasta and rice for these and keep my carbs lower.  The kiddos still need the rice, noodles, and pasta so I make that for them.  They aren’t too keen on cauliflower rice. 😜

This Chicken Thai Basil with Zucchini Noodles is…

• full of good for you vegetables
• low in carbs
• gluten free
• paleo and whole30 if you use coconut amino’s instead of tamari
• filling
• savory and delicious

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Chicken Thai Basil with Zucchini Noodles

Bring on the zoodles with this Chicken Thai Basil with Zucchini Noodles! It's a savory, filling and super nutritious dinner that can be whipped up in under 30 minutes. Full of red peppers, sugar snap peas, stir fried chicken and a savory sauce over zucchini noodles.{gluten free, paleo, whole30}

Course Dinner

Cuisine Thai

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 230kcal

Author Karen Kelly

Ingredients

• 1 lb chicken breasts, sliced into bite sized pieces
• 2 tbsp sesame oil
• 4 cloves garlic, chopped
• 3 tbsp tamari (or coconut aminos)
• 2 tsp fish sauce
• dash crushed red pepper
• 1/2 tsp ginger
• 1 red pepper, sliced thin
• 1/2 cup sugar snap peas
• 1/2 cup fresh thai basil
• 1 cup zucchini noodles

Instructions

• Heat 1 tbsp of sesame oil over medium-high heat.  Add chicken cooking until browned on all side about 7 minutes.
• While chicken cooks mix garlic, tamari, fish sauce, crushed red pepper and ginger to a small bowl and whisk.  
• When chicken is done, remove from pan.
• Add another tbsp of sesame oil and add red peppers and sugar snap peas. Cook for about 5 minutes.
• Add the zucchini noodles and chicken to pan.  Pour the sauce over everything and toss gently cooking for a few minutes so zucchini noodles can heat up and sauce can get mixed around.  Add a generous amount of Thai basil leaves and stir.
• Serve immediately.

  For paleo version use coconut aminos, not tamari.

Nutrition

Calories: 230kcal | Carbohydrates: 6g | Protein: 27g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1128mg | Potassium: 719mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1535IU | Vitamin C: 59.3mg | Calcium: 39mg | Iron: 1.6mg

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