Zoodle Kung Pao

Zucchini noodles (zoodles) are the tits. The only downfall is that they release a lot of moisture during the cooking process so you want to cook them as quickly as possible!

Zoodle Kung Pao

Prep time:  30 minutes
Cook time:  30 minutes
Total time: 1 hour
Yield: 4 servings

INGREDIENTS  

For the Chicken

• 2 chicken breasts, cut into small pieces

• 2 egg whites

• 2 tbsp. arrowroot powder

For the Zoodle Kung Pao

• 2 large zucchinis

• ½ cup chopped peanuts

• 1 red pepper, thinly sliced

• ½ cup snow peas

• ¼ cup water chestnuts

• Sliced green onions & cilantro for garnish

For the Sauce

• 1/4 cup gluten free or low sodium soy sauce

• 1/2 cup chicken broth

• 2 tbsp. honey

• 2 tbsp. minced garlic

• 2 tbsp. minced ginger

• 2 tbsp. rice vinegar

• 1 tbsp. sesame oil

• 1 tbsp. arrowroot powder
   

DIRECTIONS

Combine the sauce ingredients in a bowl, whisk well and set aside.

Place the egg whites in a small bowl and the arrowroot powder in a separate bowl. Coat the chicken first in the egg whites and then the arrowroot powder.

In a pan over medium heat, cook the chicken until browned and no longer pink inside.

Set chicken aside.

Spiralize your zucchini into noodles and spread out on a paper towel lined baking sheet.

Prepare the other vegetables.

Over medium heat in a large pan, add sauce, cook for a few minutes, stirring often. The sauce will thicken after about 5 minutes. Add in vegetables (red pepper, snow peas, water chestnuts) and let cook for 2-5 minutes until warmed, then add in zucchini noodles and chicken. You will only need to cook for about 3-4 minutes once noodles are added, just until heated so they maintain their raw crunchiness and do not release a ton of moisture.

Plate and top with garnishes (cilantro, peanuts, green onion, hot sauce).