Kung Pao Chicken Zoodles For Two

Name: Kung Pao Chicken Zoodles For Two
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 medium zucchini; 1 1/2 tbsp reduced soy sauce; 1 teaspoon grapeseed or canola oil; 1 tbsp balsamic vinegar; 6 oz skinless chicken breasts; 1 tsp hoisin sauce; Kosher salt and freshly ground black pepper; 2 1/2 tbsp water; 1/2 red bell pepper; 1/2 tbsp sambal oelek red chili paste; 1 teaspoon sesame oil; 2 tsp sugar; 2 cloves garlic; 2 tsp cornstarch; 1 tsp fresh ground ginger; 2 tbsp crushed dry roasted peanuts; 2 tbsp thinly sliced scallions along diagonal

User Reviews

4.9

135 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 servings
Calories
277 kcal
Course
Dinner
Cuisine
Chinese, Japanese

Kung Pao Chicken Zoodles For Two

Iris Warren

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Kung Pao Chicken Zoodles For Two – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).

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Ingredients

Servings

2 medium zucchini (about 8 oz each, ends trimmed)
1 1/2 tbsp reduced soy sauce (tamari for gluten free)
1 teaspoon grapeseed or canola oil
1 tbsp balsamic vinegar
6 oz skinless chicken breasts (cut into 1/2-inch pieces)
1 tsp hoisin sauce
Kosher salt and freshly ground black pepper (to taste)
2 1/2 tbsp water
1/2 red bell pepper (cut into 1/2-inch pieces)
1/2 tbsp sambal oelek red chili paste (or more to taste)
1 teaspoon sesame oil
2 tsp sugar
2 cloves garlic (minced)
2 tsp cornstarch
1 tsp fresh ground ginger
2 tbsp crushed dry roasted peanuts
2 tbsp thinly sliced scallions along diagonal

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Instructions

Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.
In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.