Kung Pao Chicken Zoodles Recipe

Kung Pao Chicken Zoodles Recipe

Kung Pao Chicken Zoodles Recipe

This is fast food - you can easily halve this to make it for one, but if you want to make this for four, I will prepare it all and cook it twice instead of doubling it and cooking it all at the same time so that the chocolate chicken and noodles are right on the pan.

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Total Time: 15 Minutes

Kung Pao Chicken Zoodles Recipe 

Ingredients

• 2 tablespoons of crushed dried roasted beans
• Halal salt and freshly ground black pepper, to taste
• 2 cloves of garlic, chopped
• 2 tablespoons thin slices of leek diagonally
• 2 medium zucchini, about 8 ounces each, are trimmed
• 1 teaspoon grape seed oil or canola oil
• 6 ounces of skinless chicken breast, cut into 1/2 inch sizes
• 1/2 red bell pepper, cut into 1/2 inch sizes
• 1 teaspoon of sesame oil
• 1 tsp fresh ginger

For sauce:

• 1 tablespoon balsamic vinegar
• 2 teaspoons sugar
• 1/2 tablespoon Sambal Oelek, Red Chili or more to your taste
• 2 teaspoons corn flour
• 1 1/2 tablespoons reduced soy sauce, tamari for gluten free
• 1 teaspoon hoisin sauce
• 2 1/2 tablespoons water

Instructions

1. Using a spiralizer with the thickest noodle blade, or mandolin equipped with julienne blades, cut the zucchini into long pieces like spaghetti. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they are easier to eat.
2. In a small bowl, stir in soy sauce, balsamic, hoisin, water, red chili paste, sugar, and corn flour; set aside.
3. Season the chicken with salt and pepper, to taste. Heat the oil in a large or deep nonstick skillet with medium-high heat. Add chicken and cook until browned and cooked, about 4 to 5 minutes. Put aside.
4. Reduce heat to medium, add sesame oil, garlic and ginger to the pan and cook until fragrant, about 30 seconds. Add paprika, stir in the soy sauce mixture and bring to a boil; reduce heat and simmer until thick and bubbling, about 1-2 minutes. Stir in the zucchini noodles and cook, mix for about two minutes until soft and mixed with the sauce. If it looks dry, don't worry, the zucchini will release moisture which helps make the sauce. Once cooked, mix in the chicken and distribute between 2 bowls (each about 2 cups) and topped with peanuts and chives.

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