Kung Pao Chicken with Zucchini

 Kung Pao Chicken with Zucchini

Serves: 2

Nutrition Information:Calories: 277 Fat: 12 g Carbohydrates: 21 g Sugar: 9 g Sodium: 725 mg (without salt) Fiber: 4 g Protein: 24 g Cholesterol: 62 mg

Ingredients

•     2 medium zucchini, about 8 oz. each, ends trimmed
•     1 teaspoon grape seed or canola oil
•     6 oz. skinless chicken breasts, cut into ½-inch pieces
•     Kosher salt and freshly ground black pepper, to taste
•     ½ red bell pepper, cut into ½-inch pieces
•     1 teaspoon sesame oil
•     2 cloves garlic, minced
•     1 tsp fresh ground ginger
•     2 tbsp. crushed dry roasted peanuts
•     2 tbsp. thinly sliced scallions along diagonal
•     For the sauce:
•     1½ tbsp. reduced soy sauce (tamari for gluten free)
•     1 tbsp. balsamic vinegar
•     1 tsp hoisin sauce
•     2½ tbsp. water
•     ½ tbsp. Sambal Oelek Red Chili Paste (or more to taste)
•     2 tsp sugar
•     2 tsp cornstarch

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.
2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
3. 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.
4. 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.