{new}Kung Pao Chicken + Zoodles { ahhhh…the fresh flavors are happening here! …
{new}Kung Pao Chicken + Zoodles?
{ ahhhh…the fresh flavors are happening here! If you’re looking for a totally different way to spice up your zoodles, you’ll LOVE this one! }
makes about 4 servings
Ingredients
1lb. 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
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 fridege.
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!
❤Rachel
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?LOTS More Recipes: Cleanfoodcrush.com
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