Follow by Email

Kung Pao Chicken with Zucchini Noodles

>> Monday, August 3, 2015



I originally found this recipe on Skinnytaste.com
Hoisin sauce is not something I stock regularly, so I added items that provide a somewhat comparable taste.



  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil   olive oil
  • 6 oz skinless chicken breasts, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces (diced)
  • 1 teaspoon sesame oil    olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger  1/8  tsp powdered ginger
  • 2 tbsp crushed dry roasted peanuts pistachios
  • 2 tbsp thinly sliced scallions along diagonal

For the sauce:
  • 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 1 tbsp ketchup
  • 1/8 tsp chili powder
  • 1/8 tsp garlic salt
  • 1/8 tsp cumin
  • 2 1/2 tbsp water
  • 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
  • 1/8 tsp chili powder
  • 2 tsp sugar
  • 1 tbsp natural maple syrup
  • 2 tsp cornstarch



Directions:

Using a spiralizer (mine is made by Mueller)  fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the unpeeled zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat. (I cut them as I eat them)

In a small bowl, whisk together sauce ingredients set aside.

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. Set aside.
Reduce heat to medium, add  oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, 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. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with pistachios and scallions.




1 comments:

yourebooks September 1, 2015 at 6:50 AM  
This comment has been removed by a blog administrator.

Post a Comment

LinkWithin

Related Posts Plugin for WordPress, Blogger...

Site Meter

  © Blogger template Simple n' Sweet by Ourblogtemplates.com 2009

Back to TOP