These chicken zoodles are a quick meal for busy weeknights. Zucchini noodles and carrots are tossed with juicy chicken in a creamy cashew sauce. This easy one-pot meal is both filling and satisfying, and it’s ready in just 20 minutes!
When I’m craving a big serving of veggies but really don’t feel like eating a salad, these cashew chicken zoodles are what I make. The zucchini noodles are quick and easy to prep, and once they’re coated in that creamy cashew sauce, they feel just as satisfying as a bowl of pasta.
The sauce is the real star here — rich, savory, and completely irresistible. It clings to the chicken and zoodles so well that I honestly don’t miss traditional noodles at all.
Ingredients notes
This chicken zoodles recipe is loaded with veggies and the creamy cashew sauce is completely dairy-free!
- Chicken : we use boneless chicken thighs, but you can also use boneless skinless chicken breasts cut into bite-size pieces.
- Zucchinis : firm, medium-sized zucchinis tend to work best for making zoodles. Try to avoid the really large summer zucchinis with watery centers.
- Cashew butter : cashew butter is the base of the luscious sauce, and has a mildly sweet, nutty flavor. Almond butter makes a great alternative.
- Roasted cashews : we use roasted unsalted cashews, but you can use raw cashews if that’s what you have on hand.
- Other ingredients you need are: avocado oil (or olive oil), carrots, fresh cilantro, chicken stock , soy sauce, hot chili sauce, honey, lime juice, and garlic.
How to make zoodles
Making zucchini noodles is easy to do, and you don’t need a fancy spiralizer to make them. You can also use a julienne peeler, or a mandolin. We find our spiralizer is great for firmer root vegetables, but we love our julienne peeler on softer veggies like zucchini.
What to serve with chicken zoodles
These chicken zoodles are an all-in-one meal loaded with veggies and chicken. Enjoy them on their own or serve them with our f avorite coconut rice for a heartier meal. They also pair well with other Thai or Asian-inspired dishes like our fresh spring rolls , or chili lime shrimp .
Can I make the zucchini noodles in advance?
Yes! Meal-prepping zucchini noodles makes this meal come together even quicker. Spiralize them and store them in a sealed container in the fridge for up to two days until you’re ready to use them.
How do I store leftover zoodles?
These chicken zoodles taste best right away, but you can store the leftovers in the fridge in an airtight container for up to 3 days. Leftover zoodles taste great, warm or cold.
Can I use other vegetables for the noodles?
Sure! This recipe is versatile, and you can use other root vegetables, such as butternut squash, turnips, or beets.
Chicken Zoodles Recipe
- Pin
Ingredients
- ▢ 1 teaspoon avocado oil
- ▢ 4 boneless chicken thighs (or 2 chicken breasts, cut into bite-sized pieces)
- ▢ 2 medium zucchinis (spiralized)
- ▢ 2 medium carrots (spiralized)
- ▢ ½ cup roasted cashews
- ▢ ¼ cup chopped cilantro
The Sauce
- ▢ ½ cup chicken stock
- ▢ 4 tablespoons cashew butter (can sub almond butter)
- ▢ 1 tablespoon soy sauce (gluten-free, if needed)
- ▢ 1 teaspoon hot chili sauce
- ▢ 1 teaspoon honey
- ▢ Juice from 1 lime
- ▢ 2 cloves garlic (finely minced)
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it is no longer pink, about 7 minutes. 1 teaspoon avocado oil, 4 boneless chicken thighs
- While the chicken is cooking, spiralize the zucchinis and carrots. 2 medium zucchinis, 2 medium carrots
- When the chicken is cooked, remove the pan from the heat and push the chicken to one side of the pan. Add all the sauce ingredients to the pan and stir them together. ½ cup chicken stock, 4 tablespoons cashew butter, 1 tablespoon soy sauce, 1 teaspoon hot chili sauce, 1 teaspoon honey, Juice from 1 lime, 2 cloves garlic
- Put the pan back on the heat and stir the chicken through the sauce. Once the sauce thickens (about 1 min) add the veggie noodles to the pan and toss to coat them in the sauce. Let them cook for 3-4 minutes, or until they start to soften. Toss with the cashews and cilantro and serve right away. ½ cup roasted cashews, ¼ cup chopped cilantro
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More recipes using veggie noodles
Coconut Thai Chicken Zoodle Soup
Garlic Sausage and Peppers with Zoodles
Spicy Sesame Zoodles
Avocado Pesto Zucchini Noodles with Tomatoes
Chicken Zoodles Recipe
Ingredients
- 1 teaspoon avocado oil
- 4 boneless chicken thighs , or 2 chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis , spiralized
- 2 medium carrots , spiralized
- ½ cup roasted cashews
- ¼ cup chopped cilantro
The Sauce
- ½ cup chicken stock
- 4 tablespoons cashew butter , can sub almond butter
- 1 tablespoon soy sauce , gluten-free, if needed
- 1 teaspoon hot chili sauce
- 1 teaspoon honey
- Juice from 1 lime
- 2 cloves garlic , finely minced
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it is no longer pink, about 7 minutes. 1 teaspoon avocado oil, 4 boneless chicken thighs
- While the chicken is cooking, spiralize the zucchinis and carrots. 2 medium zucchinis, 2 medium carrots
- When the chicken is cooked, remove the pan from the heat and push the chicken to one side of the pan. Add all the sauce ingredients to the pan and stir them together. ½ cup chicken stock, 4 tablespoons cashew butter, 1 tablespoon soy sauce, 1 teaspoon hot chili sauce, 1 teaspoon honey, Juice from 1 lime, 2 cloves garlic
- Put the pan back on the heat and stir the chicken through the sauce. Once the sauce thickens (about 1 min) add the veggie noodles to the pan and toss to coat them in the sauce. Let them cook for 3-4 minutes, or until they start to soften. Toss with the cashews and cilantro and serve right away. ½ cup roasted cashews, ¼ cup chopped cilantro
https://www.theendlessmeal.com/cashew-chicken-zoodles/
These chicken zoodles are a quick meal for busy weeknights. Zucchini noodles and carrots are tossed with juicy chicken in a creamy cashew sauce. This easy one-pot meal is both filling and satisfying, and it’s ready in just 20 minutes!
When I’m craving a big serving of veggies but really don’t feel like eating a salad, these cashew chicken zoodles are what I make. The zucchini noodles are quick and easy to prep, and once they’re coated in that creamy cashew sauce, they feel just as satisfying as a bowl of pasta.
The sauce is the real star here — rich, savory, and completely irresistible. It clings to the chicken and zoodles so well that I honestly don’t miss traditional noodles at all.
Ingredients notes
This chicken zoodles recipe is loaded with veggies and the creamy cashew sauce is completely dairy-free!
- Chicken : we use boneless chicken thighs, but you can also use boneless skinless chicken breasts cut into bite-size pieces.
- Zucchinis : firm, medium-sized zucchinis tend to work best for making zoodles. Try to avoid the really large summer zucchinis with watery centers.
- Cashew butter : cashew butter is the base of the luscious sauce, and has a mildly sweet, nutty flavor. Almond butter makes a great alternative.
- Roasted cashews : we use roasted unsalted cashews, but you can use raw cashews if that’s what you have on hand.
- Other ingredients you need are: avocado oil (or olive oil), carrots, fresh cilantro, chicken stock , soy sauce, hot chili sauce, honey, lime juice, and garlic.
How to make zoodles
Making zucchini noodles is easy to do, and you don’t need a fancy spiralizer to make them. You can also use a julienne peeler, or a mandolin. We find our spiralizer is great for firmer root vegetables, but we love our julienne peeler on softer veggies like zucchini.
What to serve with chicken zoodles
These chicken zoodles are an all-in-one meal loaded with veggies and chicken. Enjoy them on their own or serve them with our f avorite coconut rice for a heartier meal. They also pair well with other Thai or Asian-inspired dishes like our fresh spring rolls , or chili lime shrimp .
Can I make the zucchini noodles in advance?
Yes! Meal-prepping zucchini noodles makes this meal come together even quicker. Spiralize them and store them in a sealed container in the fridge for up to two days until you’re ready to use them.
How do I store leftover zoodles?
These chicken zoodles taste best right away, but you can store the leftovers in the fridge in an airtight container for up to 3 days. Leftover zoodles taste great, warm or cold.
Can I use other vegetables for the noodles?
Sure! This recipe is versatile, and you can use other root vegetables, such as butternut squash, turnips, or beets.
Chicken Zoodles Recipe
- Pin
Ingredients
- ▢ 1 teaspoon avocado oil
- ▢ 4 boneless chicken thighs (or 2 chicken breasts, cut into bite-sized pieces)
- ▢ 2 medium zucchinis (spiralized)
- ▢ 2 medium carrots (spiralized)
- ▢ ½ cup roasted cashews
- ▢ ¼ cup chopped cilantro
The Sauce
- ▢ ½ cup chicken stock
- ▢ 4 tablespoons cashew butter (can sub almond butter)
- ▢ 1 tablespoon soy sauce (gluten-free, if needed)
- ▢ 1 teaspoon hot chili sauce
- ▢ 1 teaspoon honey
- ▢ Juice from 1 lime
- ▢ 2 cloves garlic (finely minced)
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it is no longer pink, about 7 minutes. 1 teaspoon avocado oil, 4 boneless chicken thighs
- While the chicken is cooking, spiralize the zucchinis and carrots. 2 medium zucchinis, 2 medium carrots
- When the chicken is cooked, remove the pan from the heat and push the chicken to one side of the pan. Add all the sauce ingredients to the pan and stir them together. ½ cup chicken stock, 4 tablespoons cashew butter, 1 tablespoon soy sauce, 1 teaspoon hot chili sauce, 1 teaspoon honey, Juice from 1 lime, 2 cloves garlic
- Put the pan back on the heat and stir the chicken through the sauce. Once the sauce thickens (about 1 min) add the veggie noodles to the pan and toss to coat them in the sauce. Let them cook for 3-4 minutes, or until they start to soften. Toss with the cashews and cilantro and serve right away. ½ cup roasted cashews, ¼ cup chopped cilantro
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
