Side Pannel
Kung Pao Chicken Zoodles For Two
Kung Pao Chicken Zoodles For Two
- Recipe Submitted by Angel Delight on 08/30/2014
Category: Dinner Party, Main Dish, Lunch/Snacks
Ingredients List
- 2 medium zucchini, about 8 oz each, ends trimmed
- 1 teaspoon grapeseed or canola oil
- 6 oz skinless chicken breasts, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 1/2 red bell pepper, cut into 1/2-inch pieces
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ground ginger
- 2 tbsp crushed dry roasted peanuts
- 2 tbsp thinly sliced scallions along diagonal
- For the sauce:
- 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
- 1 tbsp balsamic vinegar
- 1 tsp hoisin sauce
- 2 1/2 tbsp water
- 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
- 2 tsp sugar
- 2 tsp cornstarch
Directions
1. Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), 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 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.
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.
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