Kung Pao Chicken Zoodles

11:30 AM Elephant & Chick 1 Comments

A few months ago, Cameron and I invested in a new kitchen gadget. 


We invested in a spiralizer. After many weeks of researching, we decided on the KitchenAid Spiralizer Attachment. Like the name suggests, it is an attachment for your KitchenAid that can spiralize all sorts of fruits and veggies. Here is why everyone should get this spiralizer:

  1. 1. Most spiralizers are hand crank versions. The KitchenAid version uses the power of the motor, which means you can sprirlize all sorts of things without any trouble (think: potatoes, sweet potatoes, squash, apples, etc.).
  2. 2. It's made of metal, so it's very durable (important for when you want to make curly fries!).
  3. 3. Not only does the set include 2 spiralizing blades, it also includes 2 slicing blades AND a peeling blade.
  4. 4. It's smaller than a standalone appliance, and thus easier to store!
  5. 5. And, if you're lucky enough to have a dishwasher (unlike me...), all the pieces are dishwasher safe.

I've spiralized all sorts of things, but my favorite by far is zucchini, because I love zoodles! Have you heard of zoodles? It's a fancy name for spiralized zucchini.

(Zucchini + noodles = zoodles). 

There are a few tips and tricks you should know about cooking zoodles:

  1. 1. You do NOT want to over-cook your zoodles. Have you ever had over-cooked zucchini? Yeah. Same thing. You'll want to pull the pan off the heat when the zoodles still look a little underdone.
  2. 2. Since zoodles cook so fast, you'll want to have all the other ingredients ready to go. With any stir fry recipe, prepare the veggies and sauce before you start cooking.
My favorite zoodle recipe to make is Kung Pao Chicken Zoodles. I usually have all the ingredients on hand, so it's easy to throw together for a quick dinner. Let me know what you think!

Kung Pao Chicken Zoodles
Serves 4-6
1 onion, diced
1 red bell pepper, diced
4 large carrots, thinly sliced
4 medium zucchini
1/2 tablespoon ground ginger
4 cloves garlic, minced
2 teaspoons red pepper flakes
2 chicken breasts, cut into small pieces
3 tablespoons coconut oil, divided
1 tablespoon honey
1/4 cup soy sauce (or coconut aminos)
1/2 tablespoon rice vinegar
2 tablespoons rice wine
Less than 1/4 teaspoon toasted sesame oil
1 tablespoon corn starch
Toasted cashews
1/4 cup thinly sliced green onions

1. Prepare your veggies: Chop the onion, bell pepper, and carrots and set aside. Spiralize the zucchini and set aside.
2. Mix the ginger, garlic, and red pepper flakes in a small bowl and set aside.
3. In a small bowl, mix the corn starch with a few drops of water (you simply want to liquify the powder). Add the rest of the sauce ingredients to the cornstarch and mix together.
4. Heat wok (or large frying pan) over high heat. Add 2 tablespoons of coconut oil and chicken and stir fry until chicken is cooked through. Remove chicken from the pan and set aside.
5. Add another tablespoon of coconut oil to the pan as well as the onions, bell pepper, and carrots. Add a little bit of water (a few tablespoons) and stir fry veggies until they are crisp and tender. Add the ginger, garlic, and red pepper flakes to the veggies. Stir fry for another minute or so. Add the chicken back to the pan along with the zoodles and sauce. Stir fry for 1-2 minutes; remove from heat when the zoodles still look underdone and a bit firm (they will soften in the next few minutes!).
6. Serve immediately with toasted cashews and green onions.

Have you made zoodles before? What's your favorite way to prepare them? I'm always looking for new recipes :)

1 comment:

  1. So fancy. Love this. Been sharin' it. The pic of zucchini is so beautiful. Never thought I'd think zucchini was beautiful.