Ingredients
- 2 medium zucchini, about 8 ounces each, ends trimmed
- 1 teas. grapeseed oil or canola oil
- 6 ounces skinless chicken breast, cut into 1/2 inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 1/2 red bell pepper, cut into 1/2 inch pieces
- 1 teas. sesame oil
- 2 cloves garlic, minced
- 1 teas. ground ginger
- 2 tab. crushed dry roasted peanuts
- 2 tab. thinly sliced scallions along diagonal
- For the Sauce: 1 1 /2 tab. reduced soy sauce (tamari for gluten free)
- 1 tab. balsamic vinegar
- 1 teas. hoisin sauce
- 2 1/2 tab. water
- 1/2 tab. Sambal Oelek Red chili paste
- 2 teas. sugar
- 2 teas. corn starch
Preparation
Step 1
Using a spiralizer with the thickest noodle 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 6 to 8 inches long so they're easier to eat.
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 5 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) and top with peanuts and scallions.