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:

1. In a small bowl, whisk together sauce ingredients and set aside.
2. Cut zucchini into long noodles that resemble spaghetti using a spiralizer or mandolin with julienne blade.
3. Season chicken with salt and pepper to taste.
4. Heat 2 tsp. oil in a large, deep skillet or wok over medium-high heat.
5. Add chicken and cook until browned and cooked through. Remove and set aside.
6. Reduce heat to medium and add remaining 2 tsp. of oil to the pan with garlic and ginger. Cook for 30 seconds until fragrant.
7. Add bell pepper and sauce. Bring to a boil and then reduce heat and simmer for 1 to 2 minutes, until thickened and bubbly.
8. Add zoodles and cook for about 2 more minutes until noodles are tender.
9. Then add chicken and mix.
10. 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