Zucchini in Peanut Sauce

Chicken over Zucchini in Peanut Sauce

(I'm currently in love with mid century modern glassware and dishes...)

This is never a pretty dish - that brown sauce is not overly appetizing in appearance.

But this is one of our favorite summer meals.  Even my husband, very much a meat and potatoes man, surprisingly looks forward to zucchini season when I make this.   I've been making this for a few years, slowly tweaking the recipe.  This year I sautéed the zucchini noodles rather than boiling them, and I like that so much better!

Recipe:

Exact amounts of the vegetables will vary.   I used two large zucchini this time, and two carrots.  

• Cooked Chicken - I used leftover rotisserie chicken this time
• Zucchini Noodles  (I use a simple julienne peeler, others use a "spiralizer")
• Julienned Carrots
• Sliced Onions
• Minced garlic

Sauce:

• 1/2 cup peanut butter (I only use Jif here)
• 1/4 cup soy sauce
• 2T Rice or Apple Cider vinegar (I use AC)
• 2TB sugar
• optional - add a little siracha for spice.  (I skip this when making it for my husband)

Optional Garnishes -  

• Whole peanuts
•  sesame seeds
•  cilantro

Sauté the onions first, in butter, and minced garlic. Then add a little sesame oil (any oil will work if you do not have sesame oil on hand - but sesame oil does add a nice flavor) add the carrots, then add the zucchini, cook until the noodles are soft, but not soggy.

 Set aside.

Warm up the chicken.

Heat the sauce ingredients in a sauce pan, whisking together and adding water as needed, or desired, to get the consistency you prefer.

 

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