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Kung Pao Chicken Zoodles For Two

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Kung Pao Chicken Zoodles For Two – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).

Kung Pao Chicken Zoodles For Two – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).

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 – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).

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 this spiralizer (affiliate link) is still my favorite.

How To Make Kung Pao Zucchini Noodles

A few tips on how to make perfect spiralized zucchini noodles for this dish:

  • Trim your noodles to about 6 inches long so it’s easy to eat.
  • Since zucchini releases a lot of water as it cooks, I used it to my advantage and purposely left the sauce a little thick.
  • Don’t overcook your zucchini, I cook them for just under 2 minutes.
  • Once the noodles cook and release their liquid, it thins the sauce and works out perfect.
  • Once cooked, quickly remove it from the pan so it doesn’t continue cooking.
Kung Pao Chicken Zoodles For Two – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).

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 – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).

Kung Pao Chicken Zoodles For Two

4.90 from 39 votes
5
Cals:277
Protein:24
Carbs:21
Fat:12
Kung Pao Chicken Zoodles For Two – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).
Course: Dinner
Cuisine: Chinese, Japanese
Kung Pao Chicken Zoodles For Two – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Yield: 2 servings

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

Instructions

  • Using a spiralizer with the thickest noodle blade, 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 6 to 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.

Last Step:

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Nutrition

Calories: 277 kcal, Carbohydrates: 21 g, Protein: 24 g, Fat: 12 g, Cholesterol: 62 mg, Sodium: 725 mg, Fiber: 4 g, Sugar: 9 g

Categories:

Kung Pao Chicken Zoodles For Two – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).

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250 comments on “Kung Pao Chicken Zoodles For Two”

  1. Avatar photo
    Cristina Kossegi

    I made this a few days ago. It came together so quickly and was so good, that I made it again today. Another great skinnytaste recipe my family loves!!!

  2. I just made this last night and it was FABULOUS! Very tasty and filling. The time estimations to prepare it are a little off; it took about 30 minutes to prepare the ingredients and make the zoodles. But overall, it was a fairly quick recipe.

  3. Avatar photo
    Kameron Patrick

    This was good. I followed the sauce ingredients exactly as listed. I did add a few more veggies to mine-some fresh mushrooms and bean sprouts. 
    Turned out great!

  4. I subbed sriracha for the sambal oelek and it had the perfect spice level. I used precut refrigerated zoodles from Fresh Market. Frozen may work also. I am absolutely in with this recipe! Great for meal prep for lunch.

  5. Made this for dinner tonight with some modifications First I used Shrimp bc I had a bag of frozen on hand and I easily defrosted. Then I used Harissa Because I didn’t  have the chili paste on hand. OMG so good!!! Can’t wait to make it again. 

  6. I want to meal prep with this receipe and keep few servings all done ready to go for lunches ahead . Do you think it will reheat ok? Or will zucchni noodles go to mush ?

  7. Avatar photo
    Arlene Merkelson

    HI! If I don’t have the Sambal Oleek chili paste what can I sub and how much will it affect flavor?

    1. Avatar photo
      madison L ebersberger

      I used chilli garlic paste ! Tasted just as good. Used a little more hoisin and did not have balsamic so I ommited it. DELICIOUS

  8. I’m confused over the carb count in your nutritional info. 21 grams seems high, even with hoisin, cornstarch and sugar, since these are relatively small amounts. Other ingredients are pretty low carb – am I missing something?

  9. Delish!!!! Made double the recipe, but cut some sugar. Very filling for calorie count.
    Took me way longer than 5 mins to prep ….

  10. Thank you for this delicious recipe! I “paleo-fied” it by switching coconut aminos for the soy sauce, arrowroot powder for the cornstarch, pure maple syrup for the sugar, avocado oil for the peanut oil, and toasted cashews instead of peanuts! Amazing flavor!  ??❤️

  11. Fantastic recipe! Made exactly as written and the flavor was delicious. The texture of the zoodles fooled my brain into thinking PASTA!

    The sauce was perfect for me, but a bit spicy for my wife (she loved the flavor, just sensitive to the spice.) I’m making this again and will cut back on the chili paste a bit, and add more (or sriracha) to my dish after cooking.

    Thanks for posting this great recipe!

  12. Excellent and healthy and tasty! Going to add onion wedges as well next time and double this recipe as the only criticism I had was there were no leftovers for lunch!

  13. I really liked this and I think it is ingenious that you use the natural liquid generated by the zucchini in the sauce. My husband makes shrimp fra diablo using zoodles and it gets very watery…not this dish!  I would recommend you try this… I had to buy the red chili sauce and I am not disappointed as this will become one of my fairly regular dinners.  Also plenty of food…quite filling, but so healthy!

  14. The sauce in this recipe is ridiculously good. We were completely shocked at how much it tasted like restaurant quality Chinese take-out and how easy it was to make. We used chunks of chicken thighs instead of breast and added in large pieces of cut up mushrooms and just love the combination. Definitely another Skinnytaste favorite for us!

    1. Yum! I modified for my hubby’s diet and omitted chili paste and peppers, but added mushrooms, onions, and frozen peas. I subbed coconut aminos for the soy sauce and increased that and the minced garlic and ginger. We’ll definitely make it again! 

  15. This is amazing! I used splenda is I’m diabetic and only had green peppers so it’s not as vibrant in color & a little too much of the chili paste but overall I will be making it again & checking out more recipes to try!! 

  16. My best friend has made this several times and it is one of my FAVORITE recipes! I ask her to make it all the time.

  17. Honestly the BEST “Chinese Food” I’ve ever had. I could eat this every. single. day. and be happy 🙂 The sauce is so simple, yet extremely flavorful. The chicken was cooked perfectly, and the zoodles – OMG don’t get me started – somehow made this one of the best dishes I’ve ever had. The cherry on top?… THE PEANUTS! Don’t skip them as they put the dish over-the-top. ::drool::