Kung Pao Chicken and Zucchini Noodles

Kung Pao Chicken and Zucchini Noodles

Print recipe
http://www.skinnytaste.com/2014/08/kung-pao-chicken-zoodles-for-two.html

Ingredients

  • 1lb boneless skinless chicken breasts or thighs (cut into 1/2-inch cubes)
  • 2 tablespoons cooking oil, divided (canola, peanut, virgin coconut)
  • 5-6 cloves garlic (minced)
  • 1/2 teaspoon fresh ginger (minced)
  • 2 red bell peppers (chopped)
  • 10oz mushrooms (quartered or cut into bite-sized pieces)
  • 6 zucchini
  • 1/3 cup low sodium tamari or soy sauce
  • 1/3 cup water
  • 2 tablespoons corn starch
  • 1 tablespoon sambal oelek
  • 1/2 cup peanuts or cashews (chopped)

Directions

Step 1
Preheat a wok or large skillet over high heat. Add 1 tablespoon oil, then add chicken. Cook until golden brown, ... Remove from pan and set aside.
Step 2
Meanwhile, combine tamari, sambal oelek, ____ (other ingreidents for kung pao), and corn starch and whisk together. Set aside.
Step 3
Create zucchini "noodles" by using a spiralizer, a julienne peeler, or a grater such as a box grater, mandolin with grater attachment, or food processor with grater attachment. Set aside.
Step 4
Add remaining 1 tablespoon oil to wok and return to high heat. Add garlic and ginger and cook until fragrant, about 30-60 seconds. Add mushrooms and cook 2-3 minutes. Add bell peppers and cook 1 minute. Add tamari mixture and bring to a boil. Add zucchini noodles and stir to combine. Cook 2-3 minutes or until just tender, making sure not to overcook the zucchini. Add back chicken and stir to combine.
Step 5
Transfer noodle mixture to serving dish and top with chopped peanuts or cashews.