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Kung Pao Chicken Zoodles For Two
4.9 from 90 votes

Kung Pao Chicken Zoodles For Two

Kung Pao Chicken Zoodles is a lighter take on the classic stir-fry featuring chicken and zucchini noodles tossed in a savory and slightly spicy sauce. The sauce blends soy, balsamic vinegar, hoisin, chili paste, and aromatics to coat tender chicken and vegetables. The zucchini noodles add freshness and reduce carbs compared to traditional noodles.

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

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

    Cup of Yum
  1. 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.
  2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
  3. 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.
  4. 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

Calories 277kcal (14%) Carbohydrates 21g (7%) Protein 24g (48%) Fat 12g (18%) Cholesterol 62mg (21%) Sodium 725mg (30%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 277

% 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.