This One Pot Kung Pao Chicken Zoodles uses zucchini spirals in place of noodles and a spicy-sweet sauce with lots of zing! This dish is easy to prepare and simple to adapt to Paleo and Keto diets. Even after a long workday, I can have this prepared and ready to eat in less time than ordering take–out and waiting for delivery. And One Pot Kung Pao Chicken Zoodles are a lot healthier!
To make this, whisk together the sauce and add a tablespoon to the chicken. Using a spiralizer or vegetable peeler, slice the zucchini into the zoodles. Brown chicken chunks in a skillet, then add dried chillies and remaining sauce. Zoodles are added to the pan at the end and tossed to coat. Serve with optional garnishes.
To make the One Pot Kung Pao Chicken Zoodles, you will need the following ingredients:
Mix together ¼ cup low-sodium soy sauce (or gluten free tamari or coconut aminos), 2 tablespoons hoisin sauce (if using), 2 tablespoons rice vinegar or balsamic vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, ½ teaspoon grated ginger, and 2 tablespoons cornstarch (or arrowroot or 1 teaspoon xanthan gum).
Toss the chicken chunks with salt, pepper, and 1 tablespoon of the sauce.
Use a spiralizer or a vegetable peeler to slice the zucchini into noodle shapes. Lay zoodles on paper towels to absorb any liquid.
On medium-high, heat 2 tablespoons of oil in a skillet or wok and add the chicken. Brown (4 to 5 minutes).
Add 4 dried red chilies or ½ teaspoon red garlic sauce to the pan. Cook a minute more then add the remainder of the sauce. Turn up the heat to let the sauce thicken, adding water, a tablespoon at a time to thin it if needed.
Add the zoodles and gently toss for up to 2 minutes. (You can skip this step and serve Kung Pao chicken over raw zoodles).
You can garnish with chopped scallions and sesame seeds!
One Pot Kung Pao Chicken Zoodles are full of flavor and texture - you won’t miss take-out Chinese with this healthy, easy to prepare alternative! Make it tonight and leave me a review!
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