I am obsessed with Instagram, are you? Are you following me? You should be, I give a sneak peak into what is going on in the kitchen and even what post I will put up next. Anyway, I follow tons of accounts on instagram and I see so many featuring food prep. I am all about making dinner easier, but I usually take some steps to make it ahead instead of just eating leftovers all week. Remember that salad from earlier in the week? I made some extra chicken that day, for more salads, because again, obsessed and for quick lunches. Having that chicken ready made this dish super quick and easy, but even if you have to cook your chicken, it won’t take long.
Zoodles (zucchini noodles)(made with a Paderno Spiralizer) are amazing, it is a bowl full of veggies, that is reminiscent of your favorite dishes with pasta. I could re-do a million recipes replacing noodles with zoodles, and I just may.
Let’s talk about this spiralizer. I have said many times that I do not need a uni-tasker and I will not buy them. However, I have a few and this is my favorite. If you are one of those people, cave! It is amazing, you really do need this in your life.
This dish is so versatile, use whatever veggies you have in the crisper, sauté and be amazed.
Servings: 2, can easily be doubled
Ingredients: For the Sauce: 1/2 cup of Chicken Broth 1 tablespoon of Soy Sauce 1/2 tablespoon of Rice Wine Vinegar 1/2 teaspoon of Sriracha 2 tablespoons of Water 1 tablespoon of Cornstarch For the Zoodles: 2 medium Zucchini, ends trimmed 1 Chicken breast, raw and cut into bite sized pieces 2 teaspoons of Canola Oil 3/4 cup of Bok Choy, sliced 1/2 cup of Mushrooms, sliced 1/2 cup of Carrots, shredded 3 Green Onions, sliced, white and green parts 2 cloves of Garlic, minced 1/4 teaspoon of Ginger, dried Optional Garnish: Sesame Seeds, Red Pepper flakes
First, whisk the first 5 ingredients for the sauce together in a small bowl, when combined well, whisk in the cornstarch, until smooth. Set aside.
Now run your zucchini through a spiralizer or a mandolin, set aside.
Next, heat one teaspoon of the oil in a wok or iron skillet over medium-high heat, sprinkle the chicken with salt, add to the pan and cook for 3-5 minutes. Remove from pan.
Add the remaining teaspoon of oil, and add the vegetables. Sauté until just tender, about 3 minutes. Set aside with the chicken.
Pour the sauce into the pan and cook for 1-2 minutes, until the cornstarch thickens up. Add the zoodles and cook for exactly 2 minutes. The zucchini should release water and mix in with the sauce. Add the chicken and veggies in to combine.
Divide into bowls and top with sesame seeds or red pepper, if desired.
Happy Cooking, The Barbee Housewife Source: Skinnytaste