Low Carb Peanut "Noodles" with Chicken Thighs - Slender Kitchen
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Low Carb Peanut "Noodles" with Chicken Thighs

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419
Calories 
28g
Carbs 
17g
Fat 
39g
Protein 
8
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe

Love peanut noodles but hate all the calories? This lightened up version replaces the noodles with spaghetti squash and uses PB2 instead of traditional peanut butter to lighten the dish to about 300 calories instead of the typical 800-1000 that a plate of peanut noodles can pack. This dish is also delicious with shrimp, tofu, or chicken thighs.

Prep Time

Low Carb Peanut "Noodles" with Chicken Thighs

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U spaghetti squash
  • 1.33 lbs. boneless skinless chicken thighs, chopped
  • 2 tsp sesame oil
  • 1/3 cup reduced fat peanut butter (no sugar added)
  • 1/4 cup low sodium soy sauce
  • 1/4 cup warm water
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 1 U garlic clove, minced
  • 1 tbsp lime juice
  • 1 tbsp Sriracha
  • 1 U red pepper, chopped
  • 2 cups broccoli florets, chopped
  • 2 U celery stalks, chopped
  • 1 cup green cabbage, shredded
  • 4 U chopped scallions
  • 1/4 cup cilantro

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 419
Calories from Fat 103
% Daily Value *
Total Fat 17g
18%
Saturated Fat 3g
9%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 131mg
0%
Sodium 1 016mg
44%
Total Carbohydrate 28g
9%
Dietary Fiber 7g
25%
Sugars 10g
Protein 39g

Directions

  1. Cook the spaghetti squash in the oven or microwave. Scrape out cooked squash and set aside. To microwave, pierce the squash all over and microwave for 10-12 minutes until tender.
  2. Whisk together the PB2, soy sauce, water, rice vinegar, ginger, garlic, lime juice, and Sriracha to create the peanut dressing.
  3. Add sesame oil to a skillet over medium heat. Season the chicken with salt and pepper. Add a touch of cooking spray to the skillet (just to make sure nothing sticks since we aren’t using a lot of oil) and cook the chicken for 3-4 minutes on each side or until cooked through. Set aside and add the vegetables and 2-3 tbsp. of water. Cook until just tender.
  4. Add the squash, chicken, and sauce to the pan. Toss everything together and let warm for 2-3 minutes. Top with cilantro.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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