One-Pot Kung Pao Chicken Zoodles


1 pound boneless, skinless, chicken breasts, cut into bite sized pieces

1 teaspoon sesame oil

Salt and black pepper, to taste



2/3 cup water

1/3 cup low-sodium soy sauce

2 tablespoons hoisin sauce

2 tablespoons rice wine vinegar or balsamic vinegar

1 teaspoon sesame oil

2 garlic cloves, minced

1/2 teaspoon grated ginger

2 tablespoons cornstarch

4 dried red chilies (or use 1/2 teaspoon red chili garlic sauce)

4 medium zucchinis, cut into noodles using a spiralizer or a vegetable peeler

Optional garnish

Green onions, sliced thinly

Sesame Seeds



  1. In a medium bowl, whisk together all the ingredients for the sauce.
  2. In a large bowl, combine chicken with salt, pepper and drizzle a tablespoon of sauce over the chicken. Allow to marinate for 30 minutes.
  3. Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the dried chilies and cook for another minute until fragrant. Pour in the sauce and allow to bubble and thicken.
  4. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
  5. Serve immediately and garnish with green onions and sesame seeds if desired.


*do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the beef over raw zucchini noodles if desired.



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