These Chinese chicken zoodles are a quick and easy 15 minute meal. Packed with flavors from your favorite takeout dish but way healthier for you!
Well hello, 2017! Happy New Year, guys! Who else is happy to have the holidays behind us?
Christmas was delicious, New Year’s eve was fun and there was pie (my favorite) but I’m happy to be back on a normal schedule, even if it’s only for 5 days because I’ll be peacing out of this winter hell hole and off to Cabo for 10 days on Friday!
Guac + margs + tacos + pool. Yesssss.
But, I know most of you out there are all cleaning things up, making resolutions, getting your lives back on track in some shape or another and while internally I’m rolling my eyes at every Whole30, detox, cleanse and other “program” most likely commencing today for the month, I feel ya on the need for some green things in our lives right now.
Like zucchini noodles.
Sometime in the late summer of 2016, I finally caved and bought a spiralizer.
For so long, I held out with my trusty julienne peeler (even made this highly popular recipe: zucchini noodles with avocado cream sauce with it) and told myself it was good enough. If you want to make eggplant noodles, you’ll still need it so don’t toss it if you have one
And, it was fine for recipes like zucchini noodles with creamy roasted tomato basil sauce, Thai chicken zucchini noodles and zucchini noodles with sausage, cherries and ricotta but honestly, the
Mainly because you can turn so many more things into “noodles” like carrots in this yogurt tahini Mediterranean carrot salad or like beets and parsnips in this roasted winter root vegetable salad and even fruit like in these tart cherry glazed Ahi tuna kabobs.
I’m not gonna pretend like it miraculously makes zucchini taste like pasta because, no, it doesn’t, like not at all. But, it’s fun and a great way to sorta trick your brain into feeling like you’re eating something other than a vegetable.
It’s also just pretty if we want to be superficial like that. I mean zucchini noodles (or the more fun term: zoodles) > zucchini coins any day, right?
These are all the gadgets you can use to create vegetable noodles. Pick what suits your needs best.
So, I bought the spiralizer and spiralized my heart out for the last few months (seriously, I probably eat 3-4 zucchini a week just myself because of this gadget).
But, I never shared any creations with you on here.
These Chinese chicken zoodles are here to change that.
You know that delicious brown sauce that accompanies the bottom of so many Chinese takeout containers?
Well, I have no idea what theirs is actually comprised of but these Chinese chicken zoodles mimic that taste exactly and I’m gonna go out on a limb and say in a much healthier way.
Pretty sure no Chinese joints are using coconut sugar behind the counter.
In just 15 minutes, you basically have a veggie packed dish, full of your favorite takeout flavor that’s healthy, delicious and a great start to the New Year no matter what “diet” train you’re on thanks to some simple zucchini noodles.
Chinese Chicken Zoodles
- 3 tablespoons soy sauce
- 1 clove garlic minced
- 1 tablespoon coconut sugar
- 1 tablespoon water
- 1 teaspoon sriracha
- 1/2 tablespoon cornstarch
- 1/2 cup shredded cooked chicken
- 1 medium zucchini spiralized on blade “D”
- 1/2 medium yellow onion diced
- 1/2 tablespoon melted coconut oil
- Whisk the soy sauce, garlic, coconut sugar, water, sriracha and cornstarch together in a small bowl. Set aside.
- Heat the oil in a large skillet over medium-high heat. Once hot, add the onions and cook for 2-3 minutes until softened.
- Add the sauce to the skillet and let cook for about 1 minute. Add the chicken and zucchini noodles to the skillet, toss to fully coat in the sauce and cook for about 2 minutes, until the zucchini noodles are just slightly softened. Serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.