Post by wilderness on Aug 13, 2019 13:32:39 GMT -5
One Pot Kung Pao Chicken Zoodles {Zucchini Noodles}-wilderness
Zucchini
Prep Time : 10 mins Cook Time : 12 mins Servings : 4 servings Source : Lifemadesweeter.com
Ingredients
1 medium chicken breast cut into bite size piece
1 teaspoon sesame oil
salt and black pepper to taste
Sauce:
1/4 cup low-sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
2 Tablespoons Hoisin Sauce leave out for keto
2 Tablespoons rice vinegar or balsamic vinegar
1 teaspoon sesame oil
2 garlic cloves minced
1/2 teaspoon grated ginger
2 Tablespoons corn starch or use arrowroot powder for paleo or 1 teaspoon xantham gum for keto
2 Tablespoons water + more as needed to thin out sauce as needed
4 dried red chilies or use 1/2 teaspoon red chili garlic sauce
5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
Optional Garnish:
green onions sliced thinly
sesame seeds
Directions
In a medium bowl, whisk together all the ingredients for the sauce.
In a large bowl, season chicken with salt, pepper and drizzle 1 tablespoon of sauce over the chicken. Allow chicken to marinate while you spiralize the zucchini. Use a spiralizer or a vegetable peeler to spiralize zucchini. Pat dry with paper towel.
Heat 2 tablespoons of cooking oil in a wok or a large skillet on medium-high heat. Add chicken and cook until brown, about 4-5 minutes. Add in the dried chilies and cook for another minute until fragrant. Pour in the sauce and turn the heat to high, allowing the sauce to bubble and thicken. Add more water, one tablespoon at a time, only as needed to thin out the sauce.
*If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
Serve immediately and garnish with green onions and sesame seeds if desired.
Notes
*do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over uncooked zucchini noodles if desired.
My Notes: Used 8 oz. of cooked chicken breast shredded. Made full recipe for sauce and used 1/4 C of water to thin out.
I make the whole chicken and sauce recipe and freeze 2.
The noodles get quickly stir fried in a little bit of oil. Since I am making it for 1 I only fix 6 oz. noodles at a time.
1 Serving: 3/4 C chicken in sauce and 6 oz. zoodles. Total 3 Servings
Nutrition
Calories 228
Total Fat6.53g
Saturated Fat 1.77g
Trans Fat 0
Polyunsaturated Fa 1.568g
Monounsaturated Fat 2.402g
Cholesterol 63mg
Sodium 3119mg
Total Carbohydrate 15.17g
Dietary Fiber 2.6g
Sugars 6.76g
Zucchini
Prep Time : 10 mins Cook Time : 12 mins Servings : 4 servings Source : Lifemadesweeter.com
Ingredients
1 medium chicken breast cut into bite size piece
1 teaspoon sesame oil
salt and black pepper to taste
Sauce:
1/4 cup low-sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
2 Tablespoons Hoisin Sauce leave out for keto
2 Tablespoons rice vinegar or balsamic vinegar
1 teaspoon sesame oil
2 garlic cloves minced
1/2 teaspoon grated ginger
2 Tablespoons corn starch or use arrowroot powder for paleo or 1 teaspoon xantham gum for keto
2 Tablespoons water + more as needed to thin out sauce as needed
4 dried red chilies or use 1/2 teaspoon red chili garlic sauce
5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
Optional Garnish:
green onions sliced thinly
sesame seeds
Directions
In a medium bowl, whisk together all the ingredients for the sauce.
In a large bowl, season chicken with salt, pepper and drizzle 1 tablespoon of sauce over the chicken. Allow chicken to marinate while you spiralize the zucchini. Use a spiralizer or a vegetable peeler to spiralize zucchini. Pat dry with paper towel.
Heat 2 tablespoons of cooking oil in a wok or a large skillet on medium-high heat. Add chicken and cook until brown, about 4-5 minutes. Add in the dried chilies and cook for another minute until fragrant. Pour in the sauce and turn the heat to high, allowing the sauce to bubble and thicken. Add more water, one tablespoon at a time, only as needed to thin out the sauce.
*If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
Serve immediately and garnish with green onions and sesame seeds if desired.
Notes
*do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over uncooked zucchini noodles if desired.
My Notes: Used 8 oz. of cooked chicken breast shredded. Made full recipe for sauce and used 1/4 C of water to thin out.
I make the whole chicken and sauce recipe and freeze 2.
The noodles get quickly stir fried in a little bit of oil. Since I am making it for 1 I only fix 6 oz. noodles at a time.
1 Serving: 3/4 C chicken in sauce and 6 oz. zoodles. Total 3 Servings
Nutrition
Calories 228
Total Fat6.53g
Saturated Fat 1.77g
Trans Fat 0
Polyunsaturated Fa 1.568g
Monounsaturated Fat 2.402g
Cholesterol 63mg
Sodium 3119mg
Total Carbohydrate 15.17g
Dietary Fiber 2.6g
Sugars 6.76g
