Low Carb Chicken Zoodle Stir Fry
This dish is just a healthy version of chicken Lo-Mein but yummier! This is the first time I make zoodles and I fell in love. I purchased the Veggetti at Target a couple of days ago and right away I started brainstorming ideas as to what to make. I was between a Zoodle Pesto Pasta or a Lo-Mein/Stir Fry pasta. Since I had everything in the pantry with the exception of zucchini, I figured the Stir Fry would be best. Everything cooks quickly and the only time consuming thing is preparing the vegetables, and make sure you have everything ready before you start cooking. What I really like about this recipe is that it's low carb and low calorie; I would estimate around 300 calories per serving. If you don’t like your food spicy I would omit the curry powder.
1/2 cup gluten free or light soy sauce
¼ cup Hoisin Sauce
2 teaspoons Sambal Oelek Red Chili Paste
2 tablespoons Chinese rice wine (you can substitute with gin or apple juice)
2 minced garlic
3 large Zucchini spiralized
1.5 lbs. boneless chicken thigh fillets, sliced into strips
2 tablespoons olive oil
2 teaspoons curry powder
2 garlic cloves, minced
1 teaspoon of minced fresh ginger
1 medium sized onion, thinly sliced
1 red bell pepper, thinly sliced
1 can of water chestnuts
1 bunch of green onions, only white part
Sesame seeds, to garnish
Whisk all the sauce ingredients and pour 3 tablespoons of the sauce in the sliced chicken strips. Stir through to evenly coat. Set aside.
Turn Zucchini into noodles using a spiralizer.
Prepare all vegetables and have them ready, because it will then go pretty quick.
Heat 1 tablespoon of olive oil in a wok or large skillet and add chicken. Stir Fry chicken for about 4-5 minutes until it's fully cooked. Remove from wok/skillet and set aside.
Heat the remaining oil in the wok over high heat. Add the vegetables and the curry powder. Stir Fry for 3-4 minutes until onion starts looking soft. Make sure not to get the vegetables soggy.
Add the remaining sauce to the wok and stir with vegetables. Start adding the zucchini noodles and stir fry them for about 2 minutes.
Add the chicken to the wok and mix all of the ingredients.
Serve in a bowl and garnish with sesame seeds.