Kung Pao Chicken Zoodles For Two
"Kung Pao Chicken Zoodles for Two – I replaced traditional noodles with spiralized zucchini, and the outcome was incredible! Best of all, it's under 300 calories."
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Ingredients
- 2 medium zucchini
- 1 teaspoon grapeseed or canola oil
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 tsp fresh ground ginger
- 2 tbsp crushed dry roasted peanuts
- 2 tbsp thinly sliced scallions along diagonal
- 1 1/2 tbsp reduced soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp hoisin sauce
- 2 1/2 tbsp water
- 1/2 tbsp Sambal Oelek Red Chili Paste
- 2 tsp sugar
- 2 tsp cornstarch
- 6 oz skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 red bell pepper
Instructions
- 1
Utilize a spiralizer equipped with the thickest noodle attachment or a mandolin fitted with a julienne blade to transform the zucchini into long, spaghetti-like strands. If you're using a spiralizer, take kitchen scissors and trim the strands to lengths of approximately 6 to 8 inches for easier handling while eating.
- 2
In a small mixing bowl, combine soy sauce, balsamic vinegar, hoisin sauce, water, red chili paste, sugar, and cornstarch. Whisk thoroughly and set the mixture aside for later use.
- 3
Season the chicken pieces with salt and pepper according to your preference. In a large, deep nonstick skillet or wok, heat the oil over medium-high heat. Add the seasoned chicken and sauté until it is golden brown and fully cooked, which should take around 4 to 5 minutes. Once done, remove the chicken from the pan and set it aside.
- 4
Lower the heat to medium, then pour in the sesame oil, followed by the minced garlic and ginger. Sauté for about 30 seconds until the aroma becomes fragrant. Add the bell pepper to the mixture, then incorporate the prepared soy sauce mixture and bring it to a boil. Once boiling, reduce the heat and let it simmer until the sauce thickens and bubbles, which should take about 1-2 minutes. Introduce the zucchini noodles to the pan and stir for about two minutes until they become tender and are well-coated with the sauce. There’s no need to worry if it appears a bit dry; the zucchini will release moisture that will help form the sauce. After cooking, add the chicken back into the pan and divide the mixture into two bowls (approximately 2 cups each). Garnish with peanuts and sliced scallions before serving.