One Pan Kung Pao Chicken Zoodles (Zucchini Noodles

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 Garlic cloves
  • 1/2 tsp Ginger
  • 1 Green onions
  • 4 Red chilies, dried
  • 4 Zucchinis, medium

• Condiments

  • 2 tbsp Hoisin sauce
  • 2 tbsp Rice wine vinegar or balsamic vinegar
  • 1 Sauce
  • 1/3 cup Soy sauce, low sodium

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 Salt and black pepper
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tsp Sesame oil

• Liquids

  • 2/3 cup Water

• Other

  • Optional garnish

Found on lifemadesweeter.com

Description

Ingredients

• 1 pound boneless, skinless, chicken breasts, cut into bite size piece
• 1 teaspoon sesame oil
• Salt and black pepper, to taste
• Sauce
• 2/3 cup water
• 1/3 cup low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar or balsamic vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1/2 teaspoon grated ginger
• 2 tablespoons cornstarch
• 4 dried red chilies (or use 1/2 teaspoon red chili garlic sauce)
• 4 medium zucchinis, 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, combine chicken with salt, pepper and drizzle a tablespoon of sauce over the chicken. Allow to marinate for 30 minutes.
• Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the dried chilies and cook for another minute until fragrant. Pour in the sauce and allow to bubble and thicken.
• *If cooking the zucchini noodles, add into 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.