Category, , DifficultyBeginner

Kung Pao Chicken Zoodles without the guilt (under 300 calories), is fantastic!!

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 2 medium Zucchini, ends trimmed
 2 skinless chicken breasts, cut into strips
 Kosher salt and freshly ground black pepper, to taste
 1/2 Red bell pepper, cut into 1/2-inch pieces
 2 teaspoon Sesame Oil
 2 cloves Garlic, minced
 1 teaspoon Ginger
 2 tablespoon Peanuts, crushed
 2 tablespoon Spring Onions, thinly sliced scallions along diagonal
FOR THE SAUCE:
 1 1/2 tablespoon Soy Sauce
 1 tablespoon Balsamic Vinegar
 1 teaspoon Hoisin Sauce
 2 1/2 tablespoon Water
 1/2 tablespoon Red Chili Paste
 2 teaspoon Xylitol Sweetener
 2 teaspoon Cornstarch

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
3

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sweetener and cornstarch; set aside.

4
5

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.

6
7

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.

Ingredients

 2 medium Zucchini, ends trimmed
 2 skinless chicken breasts, cut into strips
 Kosher salt and freshly ground black pepper, to taste
 1/2 Red bell pepper, cut into 1/2-inch pieces
 2 teaspoon Sesame Oil
 2 cloves Garlic, minced
 1 teaspoon Ginger
 2 tablespoon Peanuts, crushed
 2 tablespoon Spring Onions, thinly sliced scallions along diagonal
FOR THE SAUCE:
 1 1/2 tablespoon Soy Sauce
 1 tablespoon Balsamic Vinegar
 1 teaspoon Hoisin Sauce
 2 1/2 tablespoon Water
 1/2 tablespoon Red Chili Paste
 2 teaspoon Xylitol Sweetener
 2 teaspoon Cornstarch

Directions

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
3

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sweetener and cornstarch; set aside.

4
5

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.

6
7

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.

Kung Pao Chicken Zoodles