Chicken and Zucchini Noodle Satay with Almond Butter Sauce

This simple Satay was easy to put together and was so satisfying and full of flavor! You could absolutely serve this with traditional noodles but I thought that the zucchini noodles paired perfectly with this sauce!



Serves: 4

Nutrition Info per serving: 370 calories, 26g fat, 7g net carbs (12g total), 27g protein

Prep time: 25-30 minutes

  • 1 1/4 lb (about 20 oz) boneless skinless chicken breast, cut into bite sized pieces

  • 1/2 tsp ground ginger

  • 1/2 tsp curry powder

  • 1/4 tsp ground coriander

  • salt and pepper to taste

  • 1 garlic clove, minced

  • 1 tbsp sesame oil

  • 2 cups (8oz) napa cabbage, chopped

  • 4 medium (28oz total) zucchinis, spiralized

  • salt

  • optional toppings: chopped scallions, chopped and toasted almonds, red pepper flakes

*Almond Butter Sauce*

  • 1/4 cup natural creamy almond butter

  • 1/4 cup water, plus more for thinning out sauce

  • 2 tbsp full-fat canned coconut milk

  • 1 tbsp fresh lime juice

  • 1 tsp fish sauce

  • 1 tsp fresh grated ginger root

  • 1/2 tsp liquid aminos/soy sauce/tamari

  • 1/2 tsp Sriracha sauce


Place zucchini noodles on a large plate lined with a few paper towels. Sprinkle with salt and toss. Let rest while you prepare the other ingredients…this will release a lot of water so you don’t have soggy zoodles!

Add all of the ingredients for the sauce in a small saucepan and heat over medium heat. Bring to a low boil and reduce heat to a simmer and allow to simmer, uncovered for 5 minutes, stirring occasionally. Turn temp all the way down and let sit while you prepare the chicken. Add water, 1 tbsp at a time, if you need to thin the sauce.

Place cubed chicken in a large bowl and toss with ground ginger, curry powder, ground coriander and salt and pepper.

Heat 1 tbsp sesame oil in a large pan or wok over medium high heat. Add the chicken and saute for 8-9 minutes, stirring often to help brown each side of the chicken.

Once the chicken is cooked through, add the napa cabbage and saute for 3-4 minutes, until just tender.

Add the zucchini noodles and saute for 2 minutes. Do not overcook the noodles or they will get soggy and fall apart.

Add 1/2-3/4 of the almond butter sauce to the pan, toss well and serve!

Drizzle with remaining sauce once plated and top with chopped scallions, toasted and chopped almonds and red pepper flakes!