- 2-3 medium zucchinis, about 8 oz each, ends trimmed
- 1 teaspoon canola or grapeseed oil
- 1/2 - 1 lb boneless, skinless chicken breasts, cut into 1/2 inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 1/2 red bell pepper, cut into 1/2-inch pieces
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ground ginger
- Optional Toppings
- 2 Tbsp crushed dry roasted peanuts
- 2 Tbsp thinly sliced scallions, cut diagonally
- 1 1/2 Tbsp soy sauce (Tamari for gluten free)
- 1 Tbsp balsamic vinegar
- 1 tsp hoisin sauce
- 2 1/2 Tbsp water
- 1/2 Tbsp Sambal Oelek Red Chili Paste (or more to taste)
- 2 tsp sugar
- 2 tsp cornstarch
- Using a spiralizer with a shredder 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 8 inches long, this makes it much easier to eat!
- In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and corn starch. Set aside.
- Season chicken with salt and pepper, to taste. Heat oil in a large deep nonstick pan or work 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 thicken and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes or until just tender and mixed with the sauce. Zucchini will release moisture which helps create a sauce.
- Once cooked, mix in chicken and divide between.
- Top with optional peanuts and scallions, and ENJOY!
Recipe adapted from skinnytaste.com