• ½ cup chili oil
  • 3 tablespoons minced garlic
  • ½ cup peanut butter, creamy
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 4 tablespoons rice wine vinegar
  • 1 pound of spiralized zucchini noodles (about 3mm thick)
  • 1 cup sliced bell peppers
  • 2 cups blanched and chopped veggies (such as broccoli, bok choy or spinach)
  • 2 chicken breasts, grilled and diced
  • 1 cup peanuts, toasted and chopped
  • Fresh herbs (such as sliced scallions, cilantro and basil)
  • Toasted sesame seeds, for garnish
  • Chili flakes for serving (optional)


  1. In a large saucepan, heated over medium to low heat, cook garlic in chili oil until fragrant about 2 minutes. Stir in peanut butter and cook another minute until nutty and toasted.
  2. Stir in soy sauce, honey, and rice wine vinegar then bring mixture to a gentle simmer.
  3. To assemble: Toss noodles with warmed peanut sauce and layer into bowls with spiralized veggies, peanuts, bell pepper and chicken breast.
  4. Garnish with fresh herbs and sesame seeds. Enjoy!