Kung Pao Chicken with Zoodles

BLOG_August 19, 2014-3

I recently stumbled across this recipe on Skinnytaste and had to make it – like right away. Not only did it look amazing, but this was my call to finally make zucchini noodles.  I’ve seen “zoodles” a zillion times, but never got around to preparing them. This was the perfect recipe for my first taste; they soak up the delicious sauce perfectly and were light, but filling. The original recipe was for two, so I’ve adjusted to make this a 4-person serving, or for 2 very hungry people! Enjoy.

I used a mandolin with a julienne blade, but you can also use a spiralizer if you have one. I played around with the cut and found I liked the slightly thicker 4.5 mm julienne cut the best. The thickness is totally a personal preference, so use whatever cut you prefer.

Vegetarians could totally swap the chicken for tofu, and in fact, I think next time I make this I will do the same. Tofu or tempeh would go great with this refreshing, light dish.

 

BLOG_August 19, 2014

If you like this, you may also like Kung Pao Chicken Tacos – one of my favorite recipes!

Kung Pao Chicken with Zoodles
Author: Adapted from Skinnytaste.com
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 2 lbs. zucchini (med/lrg zucchini work best), washed & ends trimmed
  • 2 tsp. canola oil
  • 1 lb. chicken breast or chicken tenderloins, cut into bite-size pieces
  • S/P
  • 1 red bell pepper, chopped
  • 2 tsp. sesame oil
  • 2 cloves garlic, minced
  • 2 tsp. fresh ground ginger (feel free to add more if you really like ginger – I do!)
  • Crushed dry roasted peanuts to top
  • Sliced scallions to top
  • Sauce —
  • 4 tbsp. reduced sodium soy or tamari sauce
  • 2 tbsp. rice vinegar
  • 2 tsp. hoisin sauce
  • 3 and 1/2 tbsp. water
  • 1 tbsp. roasted red chili paste
  • 1 tsp. sugar
  • 3 tsp. cornstarch
Instructions
  1. Using a spiralizer or mandolin with julienne blade, cut the zucchini into long, spaghetti-like strips. If using a spiralizer, cut the strands into pieces that are about 8 inches long so they are easier to eat.
  2. In a small bowl, whisk together all the ingredients for the sauce and set aside.
  3. Season chicken with S/P. Heat the canola oil in a large skillet or wok over medium-high heat. If you prefer, you can cook the chicken whole and then chop after they are cooked. Either way, cook the chicken until browned and cooked through. Remove from heat and set aside on a separate plate. If you haven’t chopped yet, chop or shred into bite-size pieces before adding to final step.
  4. Reduce heat to medium and add the sesame oil, garlic, and ginger to the skillet and cook for about 30 seconds. Add the bell pepper and stir in the sauce, bring to a boil. Reduce heat to a simmer and cook another minute or so until thickened. Stir in zucchini noodles and cook for about two minutes at most until tender and covered with sauce. The zucchini releases water and should thin the sauce out a bit. Remove from heat and stir in chicken. Top with peanuts and scallions.
Notes
When I cook chicken for recipes like this I prefer to cook tenderloins because they cook faster. I also prefer to chop/shred the chicken after cooking it. Chicken breast or tenderloins will work perfectly here and you can decide to cook the chicken whole and then chop, or chop prior to cooking.

 

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