I've always loved peanut sauce. I remember ordering chicken satay at an Atlanta restaurant and always licking the little ramekin full of peanut sauce clean.

I've tried several times over the years to make a peanut sauce to go on ramen noodles or chicken, and I've never been able to figure it out. Enter: my secret weapon.

Some people say it's more rewarding to do everything yourself. I say, why spend the time doing that when this peanut sauce is everything I've dreamed of since I was a kid AND MORE?

This House of Tsang Bangkok Peanut Sauce is so wonderful. It's creamy without being too heavy, it has a little bit of a kick to it, plus it has quality ingredients AND is gluten-free!

All you need for this 15-minute dinner is: 

single size serving of chicken (I use skinless chicken tenders)
3/4 zucchini, spiralized
optional onions and mushrooms for flavor
2.5 tablespoons of peanut sauce

  1. Marinate the chicken in 1.5 tablespoons of peanut sauce while you're cutting up the onions and mushrooms and spiralizing your zucchini. 
  2. Place the marinated chicken in a medium hot pan with olive oil and cook for about 5 minutes. 
  3. Flip the chicken and add in the mushrooms and onions to cook. 
  4. Once the chicken has cooked for about 10-12 minutes total, remove it from the pan and add in the zoodles. 
  5. Pour in the rest of the peanut sauce and cook for just a few minutes until the zoodles are warm, but not soggy!


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