Aug 10, 2014

Kung Pao Chicken Zoodles For Two



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.


This is such a quick meal – you can easily halve this to make it for one, but if you want to make this for four, I would prep everything and cook it twice rather than doubling it and cooking it all at the same time so the chicken browns, and the noodles fit in the wok.



Kung Pao Chicken Zoodles For Two
Skinnytaste.com
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

Ingredients:

  • 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


Directions:

Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.


Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

91 comments :

  1. That looks delicious! Love the use of zucchini noodles :)

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  2. So Gina you have more than one spiralizer?

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    1. I borrowed it from my aunt : ) I don't have room for 2.

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    2. It is grrrreat! It has become a favorite! I could drink the sauce!

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  3. I'm curious also as to why you prefer the Paderno one. I'm wondering because I just purchased the one from bed bath & beyond. Thanks gina!

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    1. There's nothing wrong with the one you just purchased, but since I have something to compare it to, I like how the noodles come out round with the Paderno, they are a little flat with the Spirooli, and only 3 blades.

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    2. Is the paderno sold in Canadian stores? Tnx

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    3. Hi,
      Paderno is actually a Canadian company, from P.E.I.

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    4. Yup, I just go mine from the Paderno website a week ago, it's on sale during their annual clearance. It was on sale for the regular price on Amazon.ca, but since they've been sold-out every time I've tried to purchase it from them, I just ordered it straight from Paderno. Shipped from PEI to ON in about a week. Excited to try this as my first recipe with it!

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  4. I love Kung Pao chicken and I love zoodles. Can't wait to put them together. Looks like Chinese "eat-in" for dinner this week.

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  5. Gina, do you think the recipe would taste as good if I substituted yellow summer squash for the zucchini? I ask because I have a garden and it's coming out of my ears right now.

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    Replies
    1. We use summer squash in place of zucchini all the time :)

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    2. We use summer squash in place of zucchini all the time :)

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  6. To be clear...you say "6 oz. chicken breasts" (plural) and this recipe makes two servings...are you using two 6 oz chicken breasts or one 6 oz. chicken breast? I love your recipes and the great nutritional information you provide!

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  7. Perfect weeknight meal my whole fam will love!

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  8. This looks delicious! I've just started out on WW and definitely looking for more and more recipes that won't break my point bank!

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  9. Can you say a little more about the BB&B slicer? Which one, they sell at least two. I'm tempted to buy the Paderno but it looks like it needs more storage space than the ones I've seen at BB&B.
    Thanks.

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    Replies
    1. The one that looks like the Paderno, it's called Spirooli with 3 blades. It works fine but the noodles come out flatter, also I think the other is better made.

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  10. Going to have to try this as it looks amazing and delicious!

    http://youtube.com/addalittlefood

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  11. YUM! I love Kung Pao Chicken but Kung Pao Chicken with Zoodles!?!?! Great idea, Gina! Can't wait to try it!

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  12. I can not wait to try this one!! I made cauliflower fried rice for lunch today (for myself and mom!!) Im super excited to try Kung Pao Chicken!! :) I love zoodles!!! What kind of spiraler do you have?

    coffeechalk.wordpress.com

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  13. Is there a substitute for the red chili paste or would it be OK without?

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  14. Gina we need a zoodle version of the sesame noodles! Have you done anything with this?

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    1. Which sesame noodles are you referring to?

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    2. Cold sesame noodles! And I second this :-)

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  15. Gina, I love Zoodles, but every time I make them I notice that my dish is watery. How do you not make them so watery??

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    1. I mentioned above I used it to my advantage in this dish to make a sauce but for other dishes the key is cooking it under 2 minutes (closer to 1 1/2) and quickly removing them from the pan.

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  16. I love my paderno slicer too and this looks like another perfect dish to try it out on! I love kung pao chicken and including zoodles is genius!

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  17. Replies
    1. Yes, get one. I have the Paderno as well. I bought it from Amazon. I love it! Zoodles are so yummy. And I even used the spiralizer on an apple for my 4 year old son. He called them "apple snakes".

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  18. Looks awesome!

    http://pernillabredolt.com

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  19. This looks amazing right about now! Thanks :)

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  20. Going to try this out today for dinner. It looks so tempting, simple, pretty and delicious. ooh can't wait for dinner.

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  21. What a cool use of zucchini noodles!

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  22. Just bought a spiralizer. Would be perfect for this!

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  23. Absolutely LOOOOVE this! You fooled me I thought there were regular noodles in this too!

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  24. This looks amazing, I need to make some of this asap!

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  25. Looks delicious! I have only made the 'zoodles' (love that name) with an avocado basil pesto, but this I have to try!

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  26. How do you keep your zoodle meals from turning really watery? I always end up with a puddle :(

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  27. This recipe sounds like a must-make. Reading the recipe brings back to mind the best Kung Pao Chicken I ever had, at a long-defunct restaurant in Richmond, Virginia. I think that one might have had some straw mushrooms in it, too, which would be a nice addition. Thank you for posting this.

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    Replies
    1. Just curious...which restaurant are you speaking of? I am from RVA.

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  28. Gina, would honey work in place of the sugar? I'm making this tonight and also adding a bit of edamame!

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  29. Do you think this dish would keep well overnight for reheating or would the zoodles get too soft and squishy?

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    1. Nevermind, tried it out myself, reheated it's more like a stew. I found the sauce much too bland for my taste, next time will either increase the quantities of soy sauce and sambal oelek or just try out a different recipe altogether.

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  30. Made this tonight and it was delicious! First time I'd used my spirali and will definitely be making this again very soon.

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  31. We made this tonight as well, and really enjoyed it, what a nice refreshing taste for cooking.....the spiral zucchini was very tasty with it, so Mother ordered one for herself too. .... Oh and yes do use the chili paste, it helps to speed up your metabolism and really after the first bite it's nicely spiced. YUMMY, Thanks!!

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  32. Oh thank you for this recipe... I ADORE zoodles and I am so happy to find new inspiration for my kitchen experiments... Hehe. Thank you so much! xo

    http://maedchenvommeer.blogspot.de

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  33. Gina, besides the paderno brand, I would like the pasta round like you and live in Ontario. . Do you know of other makes? Something that doesn't take too much space in kitchen ? Tnx. Looks yummy

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  34. Made this last night, it was really good! Lots of flavor.

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  35. I never feel compelled to write reviews on things, but this recipe was so excellent that I had to write a review! I unfortunately forgot to buy peanuts at the store but didn't miss them. It was so quick and easy and I will definitely make again :)

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  36. Hi Gina: I made this tonight and I ate the whole recipe. Sigh. But I had the points so its not too bad but still. I live in Canada, and I see all the spiral cutters at the different stores. I bought mine at the Paderno outlet store but not the Paderno version but the West Park product from Germany. Its a beauty but it also cost a lot more but it works very very well.

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  37. Love all your zoodle recipes, most creative AND DELICIOUS; keep them coming! Thanks

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  38. Just made it! Great!

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  39. Gina, is there anything you can substitute for the chili paste?

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  40. I made this tonight and it was fantastic!

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  41. How would you feel about using tofu shirataki noodles instead of zoodles? I love to cook and always say I own every gadget, spice, and ingredient under the sun (except a pressure cooker (I'VE JUST INTRODUCED MYSELF TO CANNING AND I DO LOVE IT!) and an immersion blender (I REFUSE TO BLEND WITH ANYTHING OTHER THAN MY BLENDTEC!) I honestly have reached full, and I do mean FULL capacity when it comes to my kitchen. I'd hate to buy another gadget to just regretfully shove it in an open space in a random cabinet. So in short, how would you consider a packet of tofu shirtaki noodles in place?

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    Replies
    1. Never used them but should work, add more water to the sauce, about 2 tbsp

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  42. First of all, please keep the zoodle recipes coming!! Love them!!
    Second of all, my family doesn't eat peanuts. I'm trying to adjust the calories but anything I can find online provides the nutritional info based on weight (ounces) rather than tablespoons. Could you (or someone) either tell me how many ounces 2 tbsps. comes out to be... or tell me what the nutritional info for those 2 tbsps are so I can subtract?
    Thanks!

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  43. Yummy!! And it looks so simple too, I will definitely be making these in the near future. Thanks!

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  44. I cooked this for my Husband this evening. We both loved it! So nice to enjoy this healthy version with drastically fewer calories and fat than the restaurant/fast food version of Kung Pao :)

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  45. I tried this recipe last night and it came out amazing! It was the first time using my spiralizer too and I was so happy with the results. I loved the spiciness of this recipe because it was not overpowering. It really reminded me of Chinese takeout which I have a weakness for. I will definitely be making this dish more often!

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  46. Gina - Making this tonight! Your Asian Peanut Noodle Recipe is one of my favorite of all time. Wondering what you would do differently to the sauce if using zoodles?? It seems like as is may have too much liquid since the noodles add water. Also - I pre-purchased 3 of your cookbooks to share the love with my friends. Thank you for all of the great healthy recipe ideas. You deserve so much success with your cookbook!

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    1. Thank you! I may play around with that and see!

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  47. Made this yesterday and it came out AMAZING! I think next time I may cut the chicken into thinner slices to give it more of a stir fry feel and crush the peanuts so that more bites get that awesome peanut flavor. My boyfriend and I ate this up so fast and we were commenting about how you don't miss regular noodles. I'll definitely be trying more of your zoodle recipes since zucchinis are abundant in our garden!
    Thank you Gina for all of your amazing recipes!

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  48. Would there be a substitute for red chili paste?

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    Replies
    1. Siracha should do the trick!

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  49. I love noodles since I've been living in Japan. Now I still love them for sure. Your Kung Pao Chicken Zoodles looks really yummy! The pictures say them all. Thanks for sharing this. Can't wait to try the recipes. :)

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  50. I would like to try to do this today.

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  51. Fantastic recipe!!! So easy and delicious! Thank you, Gina!

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  52. This comment has been removed by the author.

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  53. Holy Yum...This was fantastic!

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  54. Hi Gina,
    Made this last night and it was great! Even the hubs liked it. The only thing we both mentioned was that we felt the least flavorful part of the dish was the chicken. Any recommendations?

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  55. Looks fantastic! I'm going to give it a try.

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  56. THIS WAS AMAZING!!! Wow, the best thing I've made with zoodles so far! Gina, pretty much everything I make comes from your site! Thank you!!! (I had to sub Siracha for the chili paste and flour for the corn starch.... but it was still divine.)

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  57. I made this for dinner last night! Delicious!! I really appreciate your blog!! I sub red pepper flakes for the chili paste to minimize the spice and it was perfect.

    This week I am making three of your recipes! Next up..Spinach Stracciatella Soup with Orzo followed up by Chicken and White Bean Enchiladas

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  58. This was delicious! Your sauce is phenomenal! By chance do you have a gluten free chinese beef and broccoli recipe? Thank you!

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  59. I made this tonight. Absolutely fabulous!! My kids inhaled it.

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  60. Made this tonight to christen my new paderno spiralizer (on sale on amazon.ca now for $39) - fantastic - added a touch more chili sauce as well as some cauliflower and snap peas to bulk it out even more (so I got a third serving for tomorrow's lunch!) I will be making this again - so quick and a life saver from takeout!

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  61. Made this last night and it was delicious! The spiralizer really makes the texture of the zoodles seem like you are eating real noodles. Thank you Gina for another great recipe.

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  62. Just made this for lunch and it was to die for!! Family loved it and will definitely be making again. Fantastic recipe!!!

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  63. Gina, any thoughts on how this will taste made the night before? I have had the ingredients for a few days but keep getting home from work too late to actually cook!!

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  64. KEEPER! We made a double recipe in hopes that it would make great leftovers. The sauce is sooo good, too. We like to "veg up" recipes, so we added onions, carrots, and extra peppers. Now to get me a spiralizer... The box grater worked o.k. but the zoodles came out very thin. Fortunately it didn't come out too dry or too watery. All in all this recipe was amazing!

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  65. Are you affiliated with thetealowl.com? There's a lot of your posts up (but it looks like they do link back here).

    If you aren't affiliated, it really does look as though they're impersonating you.

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  66. This was wonderful! I tripled the recipe and tasted a spoonful...came home and it was gone....kids were begging for me to make it again the next day! Def a keeper!

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  67. This looks yum! Is there anything I can substitute for the hoisin sauce?

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  68. Carolyn Black9/20/14, 6:37 AM

    I've made this 3 times in less than a week. It's so good and so addictive. Thanks for sharing!

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