Kung Pao Chicken with Zoodles

Rocket Science Scale: 3 – Moderately Complicated

ALL THE VEGGIES.

IMG_8201And Some Chicken.

Plus some peanuts too.

Plus some peanuts too.

Equals KUNG PAO CHICKEN which is healthy. Who would have thought!?

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Oh right, all this people who have been eating healthy long before me. So I’ve been wanting to try and make zoodles, which are zucchini cut up in the shape of noodles. So that way instead of eating all of the delicious carbs, you get to eat all of the delicious food without feeling bad.

I will say, I do not own a mandolin or a spiralizer which are the typically materials to make zoodles. Because of this, I used a handy dandy sharp knife and carefully cut the zucchini into thin strips. With this method, you need patience and some time, since the thinner strips of zucchini are more noodle like.

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But the end result is so worth all the patience. So read on for my version of Kung Pao Chicken with Zoodles!

Kung Pao Chicken with Zoodles

Slightly Adapted from Skinnytaste

The Stuff:

The Main Ingredients

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  • 2 medium zucchini (I had a large and small one, averaged out), sliced incredibly thinly.
  • 1 chicken breast, chopped into pieces.
  • salt and pepper to season the chicken, for taste
  • 1 red bell pepper, diced
  • Half a small bag of rainbow carrots, sliced thinly
  • 1/4 onion, roughly chopped
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1/4 cup peanuts

The Sauce

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  • 1 and 1/2 tbsp of soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2 and 1/2 tbsp of water
  • 1 tbsp of Red Chili Paste (less it you don’t want the dish too spicy)
  • 2 tsp sugar (honey would also probably work)
  • 2 tsp cornstarch (this will thicken the sauce)

The Steps:

1. Start with the star! Cut your zucchini into very thin strands. I did not use pieces that were overly seedy. Do this until you have a ton of zucchini noodles.

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2. Next slice up any other vegetables that you are using for the kung pao chicken noodles. So I used Rainbow Carrots (bought on a whim, they are pretty fun and add some color to any dish!), red pepper, some onion and garlic.

Yes that is a yellow carrot.

Yes that is a yellow carrot

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3. Next chop up your chicken breast into bite sized pieces. Season with salt and pepper (I added a little ground ginger too).

IMG_81884. That should be all your prep! It does take a while, so I decided to prep the vegetables the night before. From start to finish the cook time was ~45 minutes, so I do recommend prepping the night before. Now mix the sauce! Really just add everything to a bowl and mix.

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5. Now, add the canola oil to a hot pan and cook the chicken over high heat. This should take about four to five minutes.

6. Now drain the pot (of chicken and any leftover oil) and add some sesame oil and garlic. Cook for 30 seconds and then add the red peppers, onion and carrots. Cook for a minute (this is for the carrots) and then add the sauce to the pan. Cook the veggies with the sauce for 2-3 minutes.

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7. Now it is time to add the noodles!

IMG_8200Let the zoodles cook for 2-3 minutes. I might have let some of mine cook a little too long because a couple were rubbery (which was not what you want). So just check them after a few minutes and see how they taste.

IMG_82018. Now add the chicken back to the pot and the peanuts and you are done!

IMG_8209Remember to not eat all the veggies. Even though this is a pretty low calorie meal, eating the pot might be a bit much 🙂

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This was my seconds. I mean it was all vegetables and some chicken anyway, a second helping after a run can’t hurt right XD

Oh Oh OH! I almost forgot, a fried egg adds more protein and is a tasty addition to the dish. In summary, Zoodles + Veggies + Egg = an excellent dinner.

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Happy Cooking!

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