Kung Pao Chicken Zoodles For Two
User Reviews
4.9
Kung Pao Chicken Zoodles For Two
Description
This recipe starts by spiralizing medium zucchini into noodle-like strips for a vegetable-based alternative to pasta. Chicken breast pieces are seasoned and quickly cooked in a hot pan until browned and cooked through. Aromatics like garlic and ginger are briefly sautéed with sesame oil before adding diced red bell pepper and a sauce made from soy sauce, balsamic vinegar, hoisin, sambal oelek chili paste, sugar, and cornstarch.
The sauce is brought to a boil and thickened, then zucchini noodles are stirred in and cooked just until tender, maintaining some bite and preventing sogginess. Crushed roasted peanuts and sliced scallions add textural contrast and garnishing flavors typical of Kung Pao dishes.
This recipe serves two and offers a way to enjoy the flavors of Kung Pao chicken with a low-carb vegetable substitution. The combination of salty, sweet, tangy, and spicy elements in the sauce balances with the mild chicken and fresh vegetables for a flavorful meal that can be prepared quickly.
Ingredients
- 2 zucchini about 8 oz each, ends trimmed, medium
- 1 1/2 tbsp soy sauce tamari for gluten free, reduced
- 1 teaspoon grapeseed oil or canola oil
- 1 tbsp balsamic vinegar
- 6 oz chicken breasts cut into 1/2-inch pieces, skinless
- 1 tsp hoisin sauce
- salt to taste, Kosher salt and freshly ground
- 2 1/2 tbsp water
- black pepper to taste, Kosher salt and freshly ground
- 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 ginger fresh ground
- 2 tbsp peanuts crushed, dry roasted
- 2 tbsp scallions thinly sliced along diagonal
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Cholesterol | 62mg | 21% |
| Sodium | 725mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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