I wanted to make something easy but tasty for dinner tonight... I came across a Kung Pao Chicken Zoodles recipes and took the bait... with a few minor adjustments, it turned out to be a tasty meal!
Serves 4
Prep Time: 10 Minutes
Cook Time: 10 minutes
Ingredients
2 medium chicken breasts, cut into bite size piece
1 tsp sesame oil or coconut oil
Salt and black pepper, to taste
Sauce
1/4 cup low-sodium soy sauce ( gluten free tamari (I use Braggs) or coconut aminos for a paleo version)
2 tblsp Hoisin or Oyster Sauce
2 tblsn rice vinegar or apple cider vinegar
1 tsp sesame oil
3 garlic cloves, minced
1 tsp grated ginger
4-5 medium zucchini, cut into noodles using a spiralizer or a vegetable peeler
Add any extra vegetables that suit you -- sliced chard, water chestnuts, red pepper flakes, hot peppers, mushrooms, etc...
Optional garnish
Green onions, sliced thinly
Sesame Seeds
Instructions
In a medium bowl, whisk together all the ingredients for the sauce.
In a large bowl, season chicken with salt, pepper and drizzle 1 tablespoon of sauce over the chicken. Allow chicken to marinate while you spiralize the zucchini. Use a spriralizer or a vegetable peeler to spiralize zucchini. Pat dry with paper towel.
Heat 2 tablespoons of cooking oil in a wok or a large skillet on medium-high heat. Add chicken and cook until brown, about 4-5 minutes. Add in any extra veggies at this point.
Pour in the sauce and turn the heat to high, allowing the sauce to bubble and thicken. Add more water, one tablespoon at a time, only as needed to thin out sauce (if needed).
*If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
Serve immediately and garnish with green onions and sesame seeds if desired.
Comments