2 Servings 12 min Cook
2 Medium Zucchini
1 1/2 Tbsp Soy Sauce
1 Tbsp Balsamic Vinegar
1 Tsp Hoisin Sauce
2 1/2 Tbsp Water
1/2 Tbsp Chili Sauce
2 Tsp Sugar
2 Tsp Cornstarch
6 Oz Chicken Breast
1 Dash Salt
1 Dash Pepper
1 Tsp Canola Oil
1 Tsp Sesame Oil
2 Cloves, minced Garlic
1 Tsp Ginger
1/2 Small Red Bell Pepper
2 Tbsp Peanuts
2 Tbsp chopped Scallions
Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), 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 they’re easier to eat.
If you do not have any of these kitchen tools, use a peeler very carefully to cut noodles.
In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
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 7 minutes.
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); top with peanuts and scallions.
Recipe inspired by: http://www.