Zoodles with Chicken and Spicy Almond Butter Sauce

Zucchini Noodles with Chicken and Spicy Almond Butter Sauce in cast iron skillet

4.5 from 2 reviews

This recipe for Zoodles with Chicken and Spicy Almond Butter Sauce is low-carb, high in protein and makes veggies flavorful and fun to eat!


  • 11.5 pounds chicken, diced (i usually use a package that’s about 1.25 pounds)
  • 2 cloves garlic, minced
  • 2 medium zucchini (about 1 pound)
  • 2 cups mixed vegetables (peppers, corn, carrots, broccoli, etc)
  • 1/4 cup almond butter (or other nut butter)
  • 24 Tbsp orange juice (or broth for a less sweet sauce)
  • 2 Tbsp sweet thai chili sauce
  • 2 tsp sriracha
  • 1 tsp fresh ginger or ginger paste (optional)



  1. Saute chicken, garlic and vegetables over medium heat until chicken is cooked.
  2. Spiralize zucchini. Use a knife or scissors to cut noodles to the desired length.
  3. Add to pan and heat through.
  4. Combine last 4 ingredients in a small bowl. Add more juice/broth to thin to desired consistency. Pour sauce into pan and mix well.
  5. Serve warm


This is a fairly lightly sauced dish in my opinion. If you like a lot of sauce, add a couple more Tbsp of nut butter and an extra Tbsp of sweet chili sauce and an extra squirt of sriracha and then enough broth to thin to desired consistency.

I tend to leave my sauce a little bit thick because I find it sticks to the chicken and veggies better that way.

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