Best 4 Thai Style Chicken With Zucchini Recipes

Tantalize your taste buds with an explosion of Thai flavors in this delectable chicken and zucchini dish. Succulent chicken is stir-fried until golden brown and tender, then tossed with crisp-tender zucchini, a vibrant array of bell peppers, and a symphony of aromatic spices. Infused with the essence of Southeast Asia, this dish is elevated by the harmonious balance of savory, sweet, and tangy flavors. Accompanying the main recipe are tantalizing variations that cater to diverse culinary preferences. For a vegetarian delight, tofu takes the center stage, absorbing the delectable flavors of the sauce. Craving a seafood sensation? Shrimp adds a delightful briny sweetness to the mix. And for those who prefer a milder heat, a mellow red curry paste gently caresses the palate. Each recipe unfolds a unique flavor journey, promising an unforgettable culinary experience.

Here are our top 4 tried and tested recipes!

THAI CHICKEN ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce image

This Thai Chicken Zucchini Noodles Recipe toss with a zesty peanut sauce makes this one flavorful bite! It's an easy healthy dinner option that only takes 15 minutes!

Provided by Krista

Categories Chicken

Time 15m

Number Of Ingredients 17

Ingredients

2 tablespoons of grape seed oil
1 lb. of chicken tenders, diced
1 tablespoons of grape seed oil
2 zucchini, inspiralized
1 large carrot, inspiralized
1 red pepper, julienned
1/3 cup of bean sprouts
1/4 cup of fresh cilantro, diced
1/4 cup of green onions, diced
sesame seeds (for garnish)
1 garlic clove, minced
4 tablespoons of peanut butter
juice of 1 lime
3 tablespoons of coconut aminos (or tamari sauce)
2 tablespoons of fresh cilantro, diced
1/2 teaspoon of ground ginger
1/4 teaspoon of red pepper flakes

Steps:

In a small bowl, whisk together garlic, peanut butter, coconut aminos or tamari, lime juice, ground ginger, and red pepper flakes. Set aside.
Heat a large skillet to medium high heat. Add 1 tablespoon of grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
In the same large skillet over medium high heat, add 1 tablespoon of grape seed oil, carrot and red pepper. Flash stir fry for 2 minutes, stirring constantly.
To a large bowl add raw zucchini noodles, chicken, carrots, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
Serve and garnish with sesame seeds.

Nutrition Facts : ServingSize 1 cup, Calories 292 calories, Sugar 7g, Sodium 270 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 4 g, Protein 31 g, Cholesterol 20 g

SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL

Sheet-Pan Chicken With Zucchini and Basil image

In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks
Salt and freshly ground black pepper
1 1/4 pounds zucchini, sliced into 1-inch chunks (about 5 cups)
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons dried mint or oregano
1 teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef's knife (optional)
1/4 teaspoon red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
Lemon wedges, for serving
1/2 cup torn fresh basil leaves, for serving

Steps:

Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

THAI STYLE CHICKEN WITH ZUCCHINI

Thai Style Chicken With Zucchini image

Unsure where we got this recipe from but it is a quick tasty reasonably priced midweek meal for us. If we don't have rice to serve with we mix glass noodles through the mix. If we want to bulk up the vegetable content, chunks of big mushrooms are delicious added too.

Provided by The Normans

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup light soy sauce
1/2 tablespoon fish sauce
2 teaspoons caster sugar
1/4 teaspoon white pepper
500 g zucchini, diced large
300 g mushrooms, roughly chopped (optional ingredient)
2 tablespoons peanut oil
2 garlic cloves, minced
3 teaspoons minced chili
500 g ground chicken
1/4 cup coriander leaves

Steps:

Combine soy, fish sauces, sugar and pepper in a small bowl and set aside.
Cut zucchini into 1 inch cubes and steam until tender.
Heat wok over high heat, add oil and stirfry zucchini until golden. Remove zucchini with slotted spoon and set aside.
Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown.
Return zucchini (and mushroom if using) to wok adding the sauce mix and the coriander.
Stir fry for 2 minutes until slightly thickened.
Serve with jasmine rice or your chosen sides.

THAI ZUCCHINI

Thai Zucchini image

There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.

Provided by Miss Annie

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 garlic clove, minced
1 teaspoon minced fresh ginger
1 pinch dried crushed red pepper flakes
2 teaspoons olive oil
1/3 cup finely chopped unsalted dry roasted peanuts
3 teaspoons chicken broth
3 teaspoons rice vinegar
2 teaspoons soy sauce
1 pinch sugar
3 medium zucchini, cut into very thin strips

Steps:

Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
Add peanuts and next 4 ingredients, stirring well.
Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
Serve immediately.

Nutrition Facts : Calories 116.6, Fat 8.6, SaturatedFat 1.2, Sodium 192.3, Carbohydrate 8, Fiber 2.5, Sugar 3.8, Protein 4.2

Tips:

Mise en place: Before you start cooking, make sure you have all the necessary ingredients and equipment ready. This will help you save time and ensure that your dish turns out perfectly.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly affect the flavor of your dish. Whenever possible, use fresh, organic ingredients.
Don't overcrowd the pan: When cooking the chicken and zucchini, make sure not to overcrowd the pan. This will prevent the ingredients from cooking evenly.
Cook the chicken until it is cooked through: To ensure that the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
Add the zucchini at the end of the cooking process: Zucchini cooks quickly, so it's best to add it to the pan towards the end of the cooking process. This will prevent it from becoming overcooked and mushy.
Season to taste: Before serving, taste the dish and adjust the seasoning as needed. Add more salt, pepper, or other spices to suit your preference.

Conclusion:

This Thai-style chicken with zucchini is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The tender chicken and crisp zucchini are coated in a flavorful sauce that is sure to please everyone at the table. Serve this dish with rice or noodles for a complete meal.