Kung Pao Chicken Zoodles

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Balsamic vinegar

  1 tbsp or 16g

• Hoisin sauce

  Ready-to-serve

  1 tsp or 5g

• Water

  Plain, clean water

  2 ½ tbsp or 37g

• Pepper or hot sauce

  Ready-to-serve

  ½ tsp or 2g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Cornstarch

  2 tsp or 5g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 oz or 170g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Canola oil

  1 tsp or 5g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Red bell pepper

  Sweet, raw

  ½ small or 37g

• Peanuts

  All types, dry-roasted, without salt

  2 tbsp or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

Directions

1. Cut the zucchini into long spaghetti-like strips using a spiralizer, mandolin, or peeler. Trim strands to about 8 inches if using a spiralizer.
2. In a small bowl, whisk together soy sauce, balsamic vinegar, hoisin sauce, water, chili sauce, sugar, and cornstarch; set aside.
3. Season chicken with salt and pepper. Heat oil in a large nonstick pan or wok over medium-high heat. Cook chicken until browned and cooked through, about 4 to 7 minutes. Set aside.
4. Reduce heat to medium, add sesame oil, garlic, and ginger to the skillet. Cook until fragrant, about 30 seconds. Add bell pepper, stir in soy sauce mixture, and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes.
5. Stir in zucchini noodles and cook for about two minutes until just tender. Mix in chicken and divide between 2 bowls; top with peanuts and scallions.

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• Kung Pao Chicken
• Kung Pao Tempeh
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