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Chicken Thai Basil with Zucchini Noodles

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}
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 230kcal
Author: Karen Kelly


  • 1 lb chicken breasts, sliced into bite sized pieces
  • 2 tablespoon sesame oil
  • 4 cloves garlic, chopped
  • 3 tablespoon tamari (or coconut aminos)
  • 2 teaspoon fish sauce
  • dash crushed red pepper
  • ½ teaspoon ginger
  • 1 red pepper, sliced thin
  • ½ cup sugar snap peas
  • ½ cup fresh thai basil
  • 1 cup zucchini noodles


  • Heat 1 tablespoon 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 tablespoon 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.


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
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.