Slim Down Quick with Kung Pao Chicken + Zoodles!

Kung Pao Chicken + Zoodles

ahhhh…the fresh flavors are happening here!

If you’re looking for a totally different way to spice up your zoodles, you’ll LOVE this one!Makes about 4 servings
Ingredients:

• 1lb. chicken tenders, cut into bite sized pieces
  
• 5 medium zucchini, cut into noodles using a spiralizer ( Cleanfoodcrush.com/spiralizer )
  
• 1 Tbsp sesame oil
  
• sea salt and black pepper, to taste
  
• green onions, sliced thinly to garnish
  
• 1 Tbsp sesame seeds to garnish

For the sauce:

• 1/4 cup coconut aminos, Braggs liquid aminos, or low sodium soy sauce
• 2 Tbsps rice vinegar
• 1 tsp sesame oil
• 2 fresh garlic cloves, minced
• 2 tsps grated fresh ginger
• 1 Tbsp gluten free flour, or potato flour
• 2 Tbsps water
• 3-4 dried red chilies, depending on heat preference

Instructions:

1. In a small bowl, whisk together all the ingredients for the sauce.
2. Season chicken with sea salt and pepper and place it into a large Ziploc bag, or glass bowl.
3. Add in 1 spoonful of the sauce and combine well with the chicken.
4. Refrigerate for about 30 minutes sealed, or covered well.
5. Remove chicken from the fridge.
6. Heat oil in a large skillet over medium-high heat.
7. Add chicken and cook until golden brown, about 4-5 minutes.
8. Add in the dried chilies and cook for another minute until fragrant.
9. Pour in the remaining sauce over and cook stirring constantly until the sauce is bubbly and thickens up a bit.
10. Add zucchini noodles to the pan and cook for 1-2 minutes until just tender.
11. Garnish with green onions and sesame seeds and enjoy!

Rachel

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Kung Pao Chicken + Zoodles Recipe

Ingredients

• 1lb. chicken tenders, cut into bite sized pieces
• 5 medium zucchini, cut into noodles using a spiralizer ( Cleanfoodcrush.com/spiralizer )
• 1 Tbsp sesame oil
• sea salt and black pepper, to taste
• green onions, sliced thinly to garnish
• 1 Tbsp sesame seeds to garnish

• For the sauce:
• 1/4 cup coconut aminos, Braggs liquid aminos, or low sodium soy sauce
• 2 Tbsps rice vinegar
• 1 tsp sesame oil
• 2 fresh garlic cloves, minced
• 2 tsps grated fresh ginger
• 1 Tbsp gluten free flour, or potato flour
• 2 Tbsps water
• 3-4 dried red chilies, depending on heat preference

Instructions

1. In a small bowl, whisk together all the ingredients for the sauce.
2. Season chicken with sea salt and pepper and place it into a large Ziploc bag, or glass bowl.
3. Add in 1 spoonful of the sauce and combine well with the chicken.
4. Refrigerate for about 30 minutes sealed, or covered well.
5. Remove chicken from the fridge.
6. Heat oil in a large skillet over medium-high heat. 
7. Add chicken and cook until golden brown, about 4-5 minutes. 
8. Add in the dried chilies and cook for another minute until fragrant. 
9. Pour in the remaining sauce over and cook stirring constantly until the sauce is bubbly and thickens up a bit.
10. Add zucchini noodles to the pan and cook for 1-2 minutes until just tender. 
11. Garnish with green onions and sesame seeds and enjoy!

4.21

https://cleanfoodcrush.com/kung-pao-chicken-zoodles-clean-eating/

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