You can enjoy these Kung Pao Noodles without the guilt (under 300 calories), because I replaced the noodles with zoodles (zucchini noodles) and the results were fantastic!!
Each bowl is filled with chicken and vegetables and the sauce has the flavor combination of of salty, sweet, sour, and spicy flavors. Topped with crushed peanuts – it's pretty hard to pass this up!
If you're spiralizer has more than one spiral blade, use the thicker setting to replicate a thicker noodle feel. I tested out the Spirooli Spiral Slicer from Bed Bath and Beyond for this and it worked fine, but my Paderno Spiral Vegetable Slicer is still my favorite. Since zucchini releases a lot of water as it cooks, I used it to my advantage and purposely left the sauce a little thick. Once the noodles cook and release their liquid (I only cook them 2 minutes TOPS) it thins the sauce and works out perfect.
- Each bowl is filled with chicken and vegetables and the sauce has the flavor combination of of salty, sweet, sour, and spicy flavors. Topped with crushed peanuts – it's pretty hard to pass this up!
- Kung Pao Chicken Zoodles For Two
- Servings: 2 • Size: scant 2 cups • Old Points: 6 pts • Points+: 7 pts
- Calories: 277 • Fat: 12 g • Protein: 24 g • Carb: 21 g • Fiber: 4 g • Sugar: 9 g
- Sodium: 725 mg (without salt) • Cholesterol: 62 mg
- 2 medium zucchini, about 8 oz each, ends trimmed
- 1 teaspoon grapeseed or canola oil
- 6 oz skinless chicken breasts, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 1/2 red bell pepper, cut into 1/2-inch pieces
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ground ginger
- 2 tbsp crushed dry roasted peanuts
- 2 tbsp thinly sliced scallions along diagonal
- For the sauce:
- 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
- 1 tbsp balsamic vinegar
- 1 tsp hoisin sauce
- 2 1/2 tbsp water
- 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
- 2 tsp sugar
- 2 tsp cornstarch