Cashew Chicken Zoodles
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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 favorite 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.
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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I was hesitant to believe this would only be 20 mins and felt brave attempting it while my newborn napped and toddler played but it really did come together easily. Great flavor too! Feeling impressed (given the baby) I got such a good dinner on the table!!
Never had zoodles before, I was excited to try this and it did not disappoint! The sauce is really good and everything blends well. I used 2 packs of frozen zoodles since I don’t (yet) have a spiralizer and that worked fine for us. Husband said he would eat this again and I agree, it was fairly quick and yummy. 🙂
Easy and delicious! Will definitely make again. Often! Is easily worthy of serving to company, too. Sauce is amazing. Delicious! Will be great with other proteins, too (shrimp, beef, tofu, or veggie only)—this recipe will be a regular go-to for us! Friends are loving it, too. Thank you for posting it.
That’s so great to hear, Talia!
I’ve made this a few times now and it’s fantastic! Very quick and easy to make and tastes delicious. Thank you for this great recipe 🙂
I’m so happy to hear it was a hit! Thank you for coming back to comment!
This recipe was really great. It took me longer than 20 min, but my one year old and dog may have something to do with that. My husband also loved it. I did half the veggies, served it over whole wheat spaghetti, and also some chopped celery for more crunch. I will definitely put this in my meal circulation!
Thank you!
That sauce!!! That sounds sooo good!
It is really good!!
It was easy, quick, and dang good!! Made it last week, and my husband wanted me to make it again for the following week.
I’m so happy to hear you and your husband liked the recipe!!
I’ll have to get to work then!
Really want to try this. What did you use for hot chili sauce? Thank you!
When I made this to take the pictures I used Lee Kum Kee’s Chili Garlic Sauce. Sambal Oelek or even sriracha would work, too. 🙂
Looks yummy!
Thanks! It is really good. 🙂
Good call on the grilled chicken! I bet that was amazing!!
I made this and we loved it. Totally delicious. I always love zoodles but I hadn’t made carrot noodles before (I don’t know why not!). Anyway it was all really tasty and I loved the cashew sauce. My kids wanted more so it’s a winner in our house!
I’m so happy everyone enjoyed it! And so awesome that your kids gobbled it up too!!
I’m so happy you like the recipe!!
They’re the best, aren’t thy?!!
We are allergic to cashews as well as hazelnuts. Would almond butter be as decadent? Open to suggestions
Yep … almond butter makes a great alternative!
I would really appreciate the fats, carbs etc broken down. I don’t eat anything where I don’t know what I’m eating. Plus, I delete everything since I can’t use the recipe
Thanks for your patience with this, Mary! We’ve got it in there now!