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Kung Pao Chicken + Zoodles Recipes by CFC
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Kung Pao Chicken + Zoodles Recipe

Ingredients

  • 1 lb. chicken tenders cut into bite sized pieces
  • 5 medium zucchini cut into noodles using a spiralizer ( Cleanfoodcrush.com/spiralizer )
  • 1 Tbsp sesame oil
  • sea salt and black pepper to taste
  • green onions sliced thinly to garnish
  • 1 Tbsp sesame seeds to garnish

For the sauce:

  • 1/4 cup coconut aminos Braggs liquid aminos, or low sodium soy sauce
  • 2 Tbsps rice vinegar
  • 1 tsp sesame oil
  • 2 fresh garlic cloves minced
  • 2 tsps grated fresh ginger
  • 1 Tbsp gluten free flour or potato flour
  • 2 Tbsps water
  • 3-4 dried red chilies depending on heat preference

Instructions

  • In a small bowl, whisk together all the ingredients for the sauce.
  • Season chicken with sea salt and pepper and place it into a large Ziploc bag, or glass bowl.
  • Add in 1 spoonful of the sauce and combine well with the chicken.
  • Refrigerate for about 30 minutes sealed, or covered well.
  • Remove chicken from the fridge.
  • Heat oil in a large skillet over medium-high heat. 
  • Add chicken and cook until golden brown, about 4-5 minutes. 
  • Add in the dried chilies and cook for another minute until fragrant. 
  • Pour in the remaining sauce over and cook stirring constantly until the sauce is bubbly and thickens up a bit.
  • Add zucchini noodles to the pan and cook for 1-2 minutes until just tender. 
  • Garnish with green onions and sesame seeds and enjoy!