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
Zoodle Kung Pao

Zoodle Kung Pao

Zoodle Kung Pao

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


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


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).