Ingredients
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2,1 1/2
-
1,1
-
6,1
-
2 1/2
-
1/2,1/2
-
1,2
-
2,2
-
1
-
2
-
2
-
-
-
-
-
Directions
,If youre spiralizer has more than one spiral blade, use the thicker setting to replicate a thicker noodle feel. I tested out the Spirooli Spiral Slicer from Bed Bath and Beyond for this and it worked fine, but this spiralizer (affiliate link) is still my favorite.,Trim your noodles to about 6 inches long so its easy to eat.,Since zucchini releases a lot of water as it cooks, used it to my advantage and purposely left the sauce a little thick.,Dont overcook your zucchini, I cook them for just under 2 minutes.,Once the noodles cook and release their liquid, it thins the sauce and works out perfect.,Once cooked, quickly remove it from the pan so it doesnt continue cooking.,This is such a quick meal you can easily halve this to make it for one, but if you want to make this for four, I would prep everything and cook it twice rather than doubling it and cooking it all at the same time so the chicken browns, and the noodles fit in the wok.
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Steps
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1
Done
|
In a Small Bowl, Whisk Together Soy Sauce, Balsamic, Hoisin, Water, Red Chili Paste, Sugar and Cornstarch; Set Aside |
|
2
Done
|
Season Chicken With Salt and Pepper, to Taste. Heat Oil in a Large, Deep Nonstick Pan or Wok Over Medium-High Heat. Add the Chicken and Cook Until Browned and Cooked Through, About 4 to 5 Minutes. Set Aside. |
|
3
Done
|
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 Thickened and Bubbling, About 1-2 Minutes. Stir in Zucchini Noodles and Cook, Mixing For About Two Minutes Until Just Tender and Mixed With the Sauce. If It Seems Dry, Don't Worry the Zucchini Will Release Moisture Which Helps Create a Sauce. Once Cooked, Mix in Chicken and Divide Between 2 Bowls (about 2 Cups Each) and Top With Peanuts and Scallions. |
