Kung Pao Chicken with Zoodles
What you need:
For the sauce:
- 3 Tbsp. soy sauce
- 2 Tbsp. balsamic vinegar
- 3 tsp. hoison sauce
- 5 Tbsp. water
- 1 Tbsp. red chili paste
- 4 tsp. sugar
- 4 tsp. cornstarch
For the rest of the recipe:
- 4 medium zucchini
- 4 tsp. canola oil, divided
- 2 to 3 boneless skinless chicken breasts, cut into bite-size pieces
- Salt and pepper, to taste
- 1 red bell pepper, diced
- 4 cloves minced garlic
- 1-2 tsp. ground ginger
- Dry roasted peanuts
- 4 green onions, sliced
- Sriracha, if desired
Directions:
- In a small bowl, whisk together sauce ingredients and set aside.
- Cut zucchini into long noodles that resemble spaghetti using a spiralizer or mandolin with julienne blade.
- Season chicken with salt and pepper to taste.
- Heat 2 tsp. oil in a large, deep skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through. Remove and set aside.
- Reduce heat to medium and add remaining 2 tsp. of oil to the pan with garlic and ginger. Cook for 30 seconds until fragrant.
- Add bell pepper and sauce. Bring to a boil and then reduce heat and simmer for 1 to 2 minutes, until thickened and bubbly.
- Add zoodles and cook for about 2 more minutes until noodles are tender.
- Then add chicken and mix.
- Serve topped with peanuts and green onions. You can also add sriracha for heat, if desired.
Recipe adapted from Skinny Taste
Posted on Fantastical Sharing of Recipes