Kung Pao Chicken Zoodles
Ingredients
The main ingredients
-
2
medium
zucchini
-
1
teaspoon
grapeseed or canola oil
-
6
oz
skinless chicken breasts
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
-
½
red bell pepper
cut into ½-inch pieces
-
1
teaspoon
sesame oil
-
2
cloves
garlic, minced
-
1
teaspoon
fresh ground ginger
-
2
tablespoons
crushed dry roasted peanuts
-
2
tablespoons
thinly sliced scallions
For the sauce
-
1½
tablespoons
reduced soy sauce
-
1
tablespoon
balsamic vinegar
-
1
teaspoon
hoisin sauce
-
2½
tablespoons
water
-
½
tablespoon
Sambal Oelek Red Chili Paste
-
2
teaspoons
sugar
-
2
teaspoons
cornstarch
Instructions
- Spiralize the zucchini into long strips and cut them into 6-8 inch pieces.
- In a bowl, whisk together soy sauce, balsamic vinegar, hoisin sauce, water, chili paste, sugar, and cornstarch.
- Season the chicken with salt and pepper, then heat oil in a pan over medium-high heat and cook the chicken until browned.
- Reduce the heat, add sesame oil, garlic, and ginger to the pan, and cook until fragrant.
- Add the bell pepper and the sauce mixture, bringing it to a boil and then simmering until thickened.
- Stir in the zucchini noodles and cook for about two minutes until tender.
- Mix in the chicken, divide into bowls, and top with peanuts and scallions.
Nutrition Facts (estimated)
Servings
2
Calories
277
Total fat
12g
Total carbohydrates
21g
Total protein
24g
Sodium
725mg
Cholesterol
62mg
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