I’ve made this recipe over and over, but somehow it never made it to the blog…until now! I made this for dinner last week and posted it on Instagram stories. A friend asked me if the recipe was on my blog. It wasn’t, but I decided it was the perfect opportunity to change that! This recipe checks ALL the boxes – quick and easy, high protein, low calorie, and full of flavor! Bonus points for not requiring any ingredients that you can’t find at your regular grocery store. If you love asian noodle dishes, zoodles, chicken, or FOOD (haha!), you should give this recipe a try! I know you’ll love it =). Enjoy!
Kung Pao Chicken Zoodles
2 medium zucchini, spiralized
1 tsp sesame oil
8 oz boneless skinless chicken breasts, cut into 1/2-inch pieces
salt and freshly ground black pepper, to taste
1/4 tsp garlic powder
1/8 tsp ground ginger
2 tbsp crushed dry roasted peanuts
2 tbsp chopped cilantro
for the sauce:
1-1/2 tbsp reduced sodium soy sauce
1 tbsp balsamic vinegar
1 tsp hoisin sauce
2-1/2 tbsp water
1/2 tbsp Sriracha (or more to taste)
1 tsp honey (optional)
2 tsp cornstarch
1. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, sriracha, honey, and cornstarch; set aside.
2. 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. Remove from skillet and set aside.
3. Reduce heat to medium, 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. The zucchini will release water as it cooks, thinning the sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and cilantro.
*adapted from Skinnytaste
Nutritional Info (per 1/2): 269 calories; 8.5 g fat; 16.9 g carbohydrates; 3.2 g fiber; 31.5 g protein.
