Kung Pao Chicken Zoodles For Two Skinny taste

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Coconut oil

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Peanuts

  All types, dry-roasted, with salt

  1 oz or 28g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

• Hoisin sauce

  Ready-to-serve

  1 tsp or 5g

• Sambal Oelek Red Chili Paste

  Sambal Oelek Red Chili Paste

  1 serving or 100g

• Balsamic vinegar

  15 ¹⁵⁄₁₆ tbsp or 255g

• Cornstarch

  2 tsp or 5g

• Sucralose

  Sweeteners, tabletop, splenda packets

  2 packet or 2g

Directions

1. Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), 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 8 inches long so they’re easier to eat. 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 until browned and cooked through, about 4 to 5 minutes. Set aside. Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.