Kung Pao Zucchini Noodles with Chicken
and carrots, snow peas, and straw mushrooms
Who needs Chinese takeout when you can make your own spicy kung pao zucchini noodles at home. Feel free to spice these up however you want! (Yes, these are freezer friendly)
Smarts: Stir-fries are completely versatile so sub in any of your favorite veggies.
- Chicken breasts - 2, chopped ((~1 lb.))
- Onions - 1, sliced
- Carrots, medium - 2, thinly sliced ((~1/2 lb))
- Snow peas - 1/2 lb, ends trimmed
- Straw mushrooms - 1 can, drained and rinsed ((Look for these in the ethnic aisle))
- Garlic - 3 cloves, crushed
- Chicken stock - 3/4 cup
- Coconut aminos - 3 Tbsp
- Toasted sesame oil - 2 tsp
- Rice vinegar - 1 Tbsp
- Hot sauce - 1 Tbsp ((Use your preferred sauce. We love Sriracha of course))
- Arrowroot powder - 2 Tbsp + 2 Tbsp
- Stevia - 1/4 tsp
- Zucchini - 3, spiralized
- Cooking oil - 1 1/2 Tbsp + 1 Tbsp + 1 Tbsp
- Water - 1/3 cup
- Chicken - Chop into small bite-sized pieces. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Onions / Carrots / Snow peas / Straw mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Sauce - Crush garlic cloves. Mix garlic with chicken stock, aminos, toasted sesame oil, rice vinegar, hot sauce, first part of arrowroot powder, and Stevia in a liquid measuring cup.
- Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
- Toss chicken with second part of arrowroot powder.
- Heat wok over medium-high heat. Add first part of cooking oil and then chicken to heated oil. Saute until chicken has a golden sear on the outside, 4 to 7 minutes. Remove from wok and set aside.
- Return wok back to medium-high heat. Add second part of cooking oil and then zucchini to heated oil. Saute until noodles start to get tender, but still remain a crunch, 3 to 5 minutes. Remove from pan and set aside.
- Return wok back to medium-high heat again. Add third part of cooking oil and then onions to heated oil. Saute until softened, ~3 minutes.
- Next add carrots with water (or stock if you have extra) and saute until tender, 6 to 8 minutes.
- Toss snow peas, straw mushrooms, and chicken into the wok. Push everything to the sides, forming a hole in the middle. Give the sauce a stir to get any of the arrowroot powder that has sunk to the bottom. Pour sauce into the hole and then wait for it to darken and bubble.
- Add in zucchini noodles and then toss until all the ingredients are coated. Remove from heat and play chef - season to taste with more aminos, hot sauce, salt, pepper, or whatever you have in your pantry.
- Enjoy and slurp away!
Really good! I made it for some people who aren't big on spicy, so I only used a half tsp of hot sauce. I'd definitely use the full tbsp if I was making it just for myself.0 Helpful
Used frozen corn instead of baby because we hate baby corn. Flavor was great but it was all a little dry -- would make extra sauce next time to serve.0 Helpful
This was quick and you can't have too many noodle dishes for kids. I subbed ramen noodles but overcooked because the kids were "helping". The sauce really doesn't need that much cornstarch. I recommend using your judgement on the selection and quantity of beg that you add. Baby corn was amusing but probably won't get eaten again. (I love picturing Will Ferrell in Elf though.)0 Helpful
Too many snow peas compared to the other ingredients, and difficult to eat if not chopped at least in half. But overall tasty -- my husband liked it a lot.0 Helpful
that was delicious!0 Helpful
This is absolutely delicious - filling, super easy to make and with a lot of flavor. My husband loved it and the sauce!0 Helpful