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Satay Chicken & Crunchy Zoodle Bowls

Name: Satay Chicken & Crunchy Zoodle Bowls
Prep time: 20 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 700 g boneless chicken thighs; 600 g zucchini, spiralised; 2 Lebanese cucumbers, ribboned; 200 g red cabbage, finely shredded; 1 cup mint and coriander leaves; 100 g natural smooth peanut butter; 60 ml lime juice; 2 tbsp gluten-free tamari; 1 tbsp fresh ginger, finely grated; 1 clove garlic, finely grated; 1 red chilli, finely sliced

Charred chicken, crunchy zucchini noodles and cucumber under a salty-sour peanut dressing. The vegetables stay raw and loud, so this eats like a proper salad, not wet green spaghetti.

Prep20 mins

Cook15 mins

Serves4

DifficultyEasy

Start cooking ↓

Keto satay chicken with crunchy zucchini noodles cucumber herbs and peanut lime dressing — **TooGut pick**Flexible, practical, genuinely delicious.

The source pattern rates 4.6 out of 5 and has thousands of saves. This TooGut version cooks only the chicken, drains the zucchini before assembly and uses a lime-forward satay dressing without spoonfuls of added sugar.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Chicken and salad

700 gboneless chicken thighs
600 gzucchini, spiralised
2 Lebanese cucumbers, ribboned
200 gred cabbage, finely shredded
1 cupmint and coriander leaves

Satay dressing

100 gnatural smooth peanut butter
60 mllime juice
2 tbspgluten-free tamari
1 tbspfresh ginger, finely grated
1 clovegarlic, finely grated
1 red chilli, finely sliced

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Salt the zoodles

Toss zucchini noodles with 1 teaspoon salt and leave in a colander for 12 minutes. Rinse briefly and squeeze in a clean tea towel.

Make the dressing

Whisk peanut butter, lime, tamari, ginger, garlic and chilli with 2 to 4 tablespoons warm water until pourable.

Char the chicken

Season chicken and cook in a hot cast-iron pan for 6 to 7 minutes each side until deeply browned and cooked through. Rest for 5 minutes, then slice.

Keep the salad cold

Toss zoodles, cucumber, cabbage and herbs with half the dressing. Do not put them in the chicken pan.

Build the bowls

Divide salad between bowls, add warm chicken and spoon over remaining satay dressing. Finish with extra lime and chilli.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,570 kJ

Protein50 g

Fat42 g

Carbohydrate13 g

Fibre6 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Cast-iron frying pan
✓ Spiraliser
✓ Colander
✓ Clean tea towel