No-Reheat Thai Chicken, Zucchini and Carrot Bowls
Servings Prep Time
3servings 10mins
Cook Time
Servings Prep Time
3servings 10mins
Cook Time
Chicken/tofu marinade
  • 1TBSP brown sugaror agave
  • 1/2cup soy sauce
  • 3 limes2 for the marinade, 1 for garnishes
Peanut sauce
  • 1/3cup soy sauce
  • 1/4cup nut butter
  • 1TBSP srirachaoptional, if you like heat
  • 1TBSP rice vinegar
  • 1tsp sesame oil
  • 2tsp agave, maple syrup or honeyadd more as needed
everything else
  • 6oz rice noodlesor any pasta
  • 16oz chicken breastchopped, sub shrimp if desired
  • 1 zucchinisliced into long strips (or spiralized)
  • 2cups shredded carrots(can just use whole carrots, chopped)
  • 3/4cup green onionchopped
  • 2TBSP olive oilor coconut oil
  • salt and pepper to taste
  1. Mix the soy sauce, brown sugar and juice from 2 limes together (taste to adjust) and pour the mixture in a Ziploc bag with the chicken. Set aside.
  2. Prepare the peanut sauce by adding all the ingredients to a bowl. Mix, taste and adjust flavors to your preference. Set aside.
  3. Cook rice noodles/pasta according to the package.
  4. Add 1 TBSP oil to a large skillet over medium heat, followed by the chicken. Cook for 7-10 mins (3-5 mins if using shrimp), stirring frequently until cooked through. Remove from pan and set aside.
  5. Add remaining oil to the skillet, followed by the zucchini, carrots and 1/2 of the green onions. Add salt and pepper to taste. Cook for about 5 mins, stirring, until tender-crisp.
  6. Add the cooked chicken, noodles and 1/2 of the peanut sauce to the skillet (reserve the rest). Reduce heat and toss to combine well.
  7. Divide the noodle mixture into three containers. Garnish with remaining green onion and a lime wedge. The remaining sauce should be stored in smaller containers or one larger one to be added to the meal right before eating (this helps get the noodles unstuck, if that happens).