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Photo: Laura Kanya & Breana Killeen
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
How We Made This Diabetes Appropriate
- We swapped out regular soy sauce for reduced-sodium soy sauce, which helpscut back on sodium. When combined with other flavors like toasted sesame oil, ginger and garlic, you’ll hardly register the difference. If you’re watching your sodium and want to decrease it even further, opt for no-salt-added natural peanut butter.
Tips from the Test Kitchen
I have some leftover cooked chicken. Can I use that instead?
Absolutely. This dish is great if you have leftovers. Be aware however that adding leftover chicken that’s been salted, or rotisserie chicken, can add sodium to the dish.
Can I spiralize my own zucchini?
Yes! You’ll need about 6 cups, which is approximately 2 medium or 1 large.
My child has a peanut allergy. Can I substitute something else in place of the peanut butter?
Other nut butters, such as almond or cashew, will also work. If all nuts are out, opt for tahini or sun butter.
What’s the best way to grate garlic and ginger?
The fine teeth of a good microplane grater do the best job at grating garlic and ginger. If you don’t have a microplane, finely chopping or mincing is a good alternative.
Can I substitute ground ginger or ginger paste for the fresh ginger?
Yes. While fresh ginger delivers the best flavor, ginger paste and ground ginger can be used in its place. If you’re using ground ginger, use just 1/2 teaspoon to avoid overwhelming the dish.
Can I make this ahead of time?
Yes. This dish can be enjoyed warm or cold. Hold it for 1 day in an airtight container in the refrigerator. Reheat in the microwave if desired.
How can I make this recipe gluten-free?
Thick rice noodles, like those used for pad thai, will work in place of the whole-wheat pasta. Also, be sure to swap out the soy sauce for tamari.
Cook Mode(Keep screen awake)Ingredients1poundchicken tenders4ounceswhole-wheat spaghetti210-ounce packagesspiralized zucchini noodles (about 6 cups)½cupsmooth natural peanut butter3tablespoonsreduced-sodium soy sauce1tablespoontoasted sesame oil2teaspoonsgrated garlic1teaspoongrated ginger½ - 1teaspoonchile-garlic sauceorSrirachaSesame seeds and sliced scallions for garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
1poundchicken tenders
4ounceswhole-wheat spaghetti
210-ounce packagesspiralized zucchini noodles (about 6 cups)
½cupsmooth natural peanut butter
3tablespoonsreduced-sodium soy sauce
1tablespoontoasted sesame oil
2teaspoonsgrated garlic
1teaspoongrated ginger
½ - 1teaspoonchile-garlic sauceorSriracha
Sesame seeds and sliced scallions for garnish (optional)
DirectionsBring a large pot of water to a boil. Add chicken and spaghetti; cook, stirring occasionally, until the spaghetti is tender and the chicken is just cooked through, about 6 minutes. Transfer the chicken to a clean cutting board. Add zucchini noodles to the pot; cook, stirring, for 1 minute. Drain the zucchini noodles and spaghetti in a colander.Meanwhile, whisk peanut butter, soy sauce, sesame oil, garlic, ginger and chile-garlic sauce (or Sriracha) to taste in a large bowl.Shred the chicken with 2 forks or chop into bite-size pieces. Add the chicken, spaghetti and zucchini noodles to the sauce; toss until well combined. Serve topped with sesame seeds and scallions, if desired.Originally appeared: EatingWell.com, May 2023
Directions
Bring a large pot of water to a boil. Add chicken and spaghetti; cook, stirring occasionally, until the spaghetti is tender and the chicken is just cooked through, about 6 minutes. Transfer the chicken to a clean cutting board. Add zucchini noodles to the pot; cook, stirring, for 1 minute. Drain the zucchini noodles and spaghetti in a colander.Meanwhile, whisk peanut butter, soy sauce, sesame oil, garlic, ginger and chile-garlic sauce (or Sriracha) to taste in a large bowl.Shred the chicken with 2 forks or chop into bite-size pieces. Add the chicken, spaghetti and zucchini noodles to the sauce; toss until well combined. Serve topped with sesame seeds and scallions, if desired.
Bring a large pot of water to a boil. Add chicken and spaghetti; cook, stirring occasionally, until the spaghetti is tender and the chicken is just cooked through, about 6 minutes. Transfer the chicken to a clean cutting board. Add zucchini noodles to the pot; cook, stirring, for 1 minute. Drain the zucchini noodles and spaghetti in a colander.
Meanwhile, whisk peanut butter, soy sauce, sesame oil, garlic, ginger and chile-garlic sauce (or Sriracha) to taste in a large bowl.
Shred the chicken with 2 forks or chop into bite-size pieces. Add the chicken, spaghetti and zucchini noodles to the sauce; toss until well combined. Serve topped with sesame seeds and scallions, if desired.
Originally appeared: EatingWell.com, May 2023
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Nutrition Facts(per serving)486Calories22gFat33gCarbs40gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
