How To Make Kung Pao Chicken Zucchini Noodles
Have a taste of this kung pao chicken tossed in soy sauce, hoisin, and chili pasted, with zucchini noodles for a tasty, low carb dish.
Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long.
In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar, and cornstarch. 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 for about 4 to 5 minutes until browned and cooked through. Set aside.
Reduce heat to medium, add sesame oil, garlic, and ginger to the skillet and cook for about 30 seconds until fragrant. Add the bell pepper, stir in soy sauce mixture and bring to a boil.
Reduce heat and simmer for about 1 to 2 minutes until thickened and bubbling. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce.
Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.
- Calories: 339.13kcal
- Fat: 17.86g
- Saturated Fat: 3.61g
- Trans Fat: 0.09g
- Monounsaturated Fat: 6.82g
- Polyunsaturated Fat: 5.91g
- Carbohydrates: 22.09g
- Fiber: 4.22g
- Sugar: 13.05g
- Protein: 24.40g
- Cholesterol: 54.51mg
- Sodium: 900.54mg
- Calcium: 75.14mg
- Potassium: 967.31mg
- Iron: 2.62mg
- Vitamin A: 90.91µg
- Vitamin C: 76.28mg
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