Ingredients
-
1/2,2
-
1,8
-
1
-
1/2,2
-
1,3/4
-
1/2
-
1/2
-
3
-
1/2
-
2
-
-
-
-
-
Directions
Since zucchini releases a lot of water as it cooks, use it to my advantage and purposely leave the sauce a little thick. Once the noodles cook and release their liquid (I only cook them 2 minutes TOPS) the liquid from the zucchini thins the sauce and it comes out perfect.
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Steps
|
1
Done
|
Cornstarch Until Smooth |
|
2
Done
|
Using a Spiralizer Fitted With a Shredder Blade, or a Mandolin Fitted With a Julienne Blade, Cut the Zucchini Into Long Spaghetti-Like Strips. If Using a Spiralizer, Use Kitchen Scissors to Cut the Strands Into Pieces That Are About 8 Inches Long So Theyre Easier to Eat. |
|
3
Done
|
Season Chicken With Salt. |
|
4
Done
|
Heat a Large Nonstick Wok Over High Heat. When Very Hot, Add 1 Tsp of the Oil and the Chicken. Cook Until Browned on Both Sides and Opaque Throughout, 2 to 3 Minutes. Set Aside. |
|
5
Done
|
Add the Remaining Oil, Bok Choy, Mushroom, Carrots, Scallions, Ginger and Garlic. Cook Until Crisp Tender, 2 to 3 Minutes. |
|
6
Done
|
Set Aside With the Chicken. |
|
7
Done
|
Pour the Sauce Mixture Into the Wok and Cook, Stirring, Until Thickened and Bubbling, 1 to 1-1/2 Minutes. |
|
8
Done
|
Add the Zucchini Noodles to the Sauce, Mixing So the Zucchini Is Covered in Sauce, and Cook Until the Zucchini Is Tender, 2 Minutes. |
|
9
Done
|
Add the Chicken and Vegetables to Combine, Then Divide Between Two Serving Bowls. |
