Honey Sriracha Chicken Zoodle Bowls

• Gluten free

• Meat

  • 1 lb Chicken breasts

• Produce

  • 1 cup Cabbage
  • 1 Carrot
  • 2 Garlic cloves
  • 2 tsp Ginger, fresh
  • 2 Green onions
  • 1 Red bell pepper
  • 3 Zucchinis

• Condiments

  • 1 tbsp Hoisin sauce
  • 1/3 cup Honey
  • 1/2 cup Soy sauce, low sodium
  • 1 1/2 tsp Sriracha sauce

• Baking & Spices

  • 2 tbsp Coconut sugar
  • 2 tbsp Cornstarch
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Cooking wine, red

• Liquids

  • 1/2 cup Water

Found on almostsupermom.com

Description

Ingredients

• 1 pound chicken breasts, chopped into bite size pieces
• 3 zucchinis
• 2 green onions, chopped
• 1/3 cup honey
• 1 1/2 teaspoons Sriracha sauce
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 2 tablespoons coconut sugar
• 2 teaspoons fresh ginger
• 2-3 garlic cloves, minced
• 2 tablespoons red cooking wine
• 1 tablespoon hoisin sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1 red bell pepper, chopped
• 1 cup shredded cabbage
• 1 carrot, shredded
• 1 tbsp sesame oil

Directions

• In a medium bowl, whisk together the honey, sriracha sauce, soy sauce, water, coconut sugar, ginger, garlic, wine hoisin sauce, salt and pepper in a medium bowl.
• Put sauce and chicken into a large freezer bag and let marinate in the fridge for at least 30 minutes, overnight is better though.
• When you are ready to cook the meal spiralize the zucchini.
• Place zoodles in a colander and salt liberally (dont skip this step or youll get a sticky soggy mess) let sit for 20 minutes then soak up extra moisture with a paper towel.
• While zoodles are sitting heat 1 tablespoon sesame oil in a skillet or pan over high heat and remove chicken from marinade.
• Add chicken to the skillet and saute until no longer pink.
• Add peppers, onion, cabbage and carrots to the skillet and saute 2 minutes.
• add zoodles and continue to cook on medium heat stirring occasionally.
• Add cornstarch to the remaining marinade and whisk to recombine.
• Add to chicken & vegetables.
• Simmer over low heat until sauce has thickened and vegetables are tender.
• Serve warm. You can also save leftovers in an air tight container in the fridge for up to 7 days.