Sesame Chicken Zucchini Noodles
Try this Sesame Chicken Zucchini Noodles recipe, or contribute your own.
Try this Sesame Chicken Zucchini Noodles recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. Remove the chicken from the water and cut into it to check its doneness; if it's still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest.
- Place a large skillet over medium-high heat and once the pan is heated, add in the zucchini noodles and cook for 5 minutes or until al dente.
- Meanwhile, in a medium bowl, whisk together the sesame oil, peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth.
- Shred the chicken with your hands or chop it into bite-size pieces and add it ot the noodles. Add the dressing and toss to coat. Garnish with the scallions.
Undercooking the chicken and oversaturating the bowl are the primary reasons this dish fails. When poaching meat, boiling it continuously over high heat causes proteins to seize and toughen immediately, whereas removing the pot from the heat source allows residual thermal energy to cook the flesh gently. Zucchini releases abundant moisture upon contact with salt, meaning raw strands will pool water at the bottom of your serving bowl within minutes. To prevent dilution, cook the noodles briefly over medium-high heat for exactly 5 minutes until they reach an al dente bite, then drain them thoroughly in a colander before they soften past recognition.
Controlling Moisture and Texture
Water is the enemy of emulsified dressings, particularly those built with sesame and peanut oils. Thoroughly blotting cooked zucchini noodles with paper towels removes surface condensation that would otherwise break the tahini and soy sauce mixture, ensuring the sauce clings to the strands rather than sliding off them. Poaching the chicken breast in salted water seasons the interior evenly without requiring heavy salting later, and letting it rest for a few minutes before shredding prevents the muscle fibers from expelling their remaining internal juices onto the cutting board.
Smart Serving Additions
Pairing this dish with steamed edamame provides a clean, protein-rich counterweight that utilizes the residual heat from your stovetop burner without adding complicated prep work. Because zucchini noodles lack the heavy starch of wheat pasta, rounding out the meal requires an accessible side that absorbs residual sesame and chili flavors effectively.
