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Spicy Chicken Cashew Zucchini Noodles

zucchini noodles in bowl with peppers and chicken, next to chopsticks

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5 from 1 review

These Cashew Zucchini Noodles are a great healthy meal option. Easy to make, ready in less than 30 minutes. Gluten free and paleo-friendly. Use chicken or your favorite source of plant based protein for a vegan friendly meal.

Ingredients

Scale
  • 1 tbs avocado oil
  • 2 tsp red pepper flakes
  • 1 lb chicken breast, diced
  • 1 cup chopped red bell pepper (1 medium)
  • 1/2 cup chopped orange bell pepper (1/2 medium)
  • 1/2 cup chopped yellow bell pepper (1/2 medium)
  • 1/2 cup chopped red onion
  • 2 medium zucchini,inspiralized
  • 23 green onions, chopped
  • cashews for garnish

for the sauce

  • 1/4 cup cashew butter
  • 1/4 cup coconut aminos (or tamari or soy sauce)
  • 1 TBS molasses or honey
  • 2 tsp minced garlic
  • 1 cube fresh ginger, peeled and diced
  • 1/2 TBS sriracha, or more to taste
  • salt & pepper to taste

Instructions

  1. Make the sauce: In a small food processor or blender, add in all of the sauce ingredients and blend until smooth. Set aside.
  2. In a large skillet heat oil and red pepper flakes for about 1 minute. Add diced chicken and cook on medium heat until cooked through, about 5 minutes. Remove chicken from pan and transfer to plate.
  3. In same skillet add peppers and onions. Cook on medium-high heat stirring constantly for about 2-3 minutes.
  4. Add in your zucchini noodles, chicken breast, and spicy cashew sauce and stir together. Garnish with green onions, cashews, and serve!

Notes

–Nutrition info is estimated and calculated for 4 large servings. Store leftovers in fridge and best enjoyed within 3 days.

Nutrition