One-Pot Kung Pao Chicken Zoodles

Ingredients

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

1 teaspoon sesame oil

Salt and black pepper, to taste

Sauce

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

Instructions

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.

Notes

Source: http://www.lifemadesweeter.com