One Pot Kung Pao Chicken Zoodles {Zucchini Noodles}

One Pot Kung Pao Chicken Zoodles {Zucchini Noodles} – the perfect easy lower carb ONE PAN weeknight meal! Best of all, it takes less than 30 minutes to make and is so much healthier and better than takeout!

And we’re back to more zucchini recipes again. I just can’t help it you guys! These Teriyaki Chicken Zoodles, Chicken Chow Mein Zoodles and Mongolian Beef Zoodles have been happening a lot lately. Zoodles are still one of my favorite things to cook with in the kitchen especially when you get to spiralize them into fun noodles.

This One Pot Kung Pao Chicken Zoodles is another one of those easy recipes I made back in July when my garden was exploding with zucchini. It has all the amazing flavors of the popular Kung Pao Chicken over a bed of yummy zucchini noodles.

It’s an easy 30 minute meal that is perfect now that it’s back to school and the return of busy weeknights. Dishes are my least favorite chore and I love that this cooks in just one pan.

Plus it’s also low-carb and so much healthier than anything you can get at the takeout restaurant.

It starts off with the tender chicken pieces that get cooked up in a super flavorful sauce that is deliciously spicy, sweet, and salty.

You can either choose to pour the chicken over the zucchini noodles raw, or toss them into the pan for no longer than 2 minutes, so they’re just tender but still firm.

Be careful not to overcook them or they’ll get soft and mushy. I like mine with a slight crunch so I’ll usually leave them in the pan for just over a minute.

This One Pan Kung Pao Zoodles is an easy meal that comes together in under 30 minutes – perfect for those busy weeknights and a great way to use up the rest of your zucchini stash.

Meal Prepping Tips for this One Pot Kung Pao Chicken Zoodles

• spiralize zucchini up to 3 days ahead of time and store in a large zip-top freezer bag in the fridge or freezer
• combine the ingredients for the sauce ahead of time and store in an air-tight container in the fridge
• makes a great healthy meal prep recipe for school or work lunch bowls

More zucchini noodle recipes:

Pad Thai Zoodles – White on Rice Couple

Spicy Sesame Zoodles with Crispy Tofu – Pinch of Yum

Garlicky-Tomato Basil Shrimp Zoodles – Iowa Girl Eats

One Pan Beef Teriyaki Zoodles

Teriyaki Shrimp Zoodles

One Pan Mongolian Beef Zoodles

One Pot Teriyaki Chicken Zoodles

Yields 4 servings

One Pan Kung Pao Chicken Zoodles {Zucchini Noodles}

One Pan Kung Pao Chicken Zoodles {Zucchini Noodles} make the perfect easy low carb weeknight meal! Best of all so much better than takeout - only 30 minutes to make with just one pot to clean!

12 minPrep Time

10 minCook Time

22 minTotal Time

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Ingredients

1 medium chicken breast, cut into bite size piece

1 teaspoon sesame oil

Salt and black pepper, to taste

Sauce

1/3 cup low-sodium soy sauce

2 tablespoons hoisin sauce

2 tablespoons rice wine vinegar or balsamic vinegar

1 teaspoon sesame oil

2 garlic cloves, minced

1/2 teaspoon grated ginger

2 tablespoons cornstarch

2 tablespoons water + more as needed to thin out sauce as needed

4 dried red chilies (or use 1/2 teaspoon red chili garlic sauce)

4 medium zucchinis, cut into noodles using a spiralizer or a vegetable peeler

Optional garnish

Green onions, sliced thinly

Sesame Seeds

Instructions

1. In a medium bowl, whisk together all the ingredients for the sauce.
2. In a large bowl, combine chicken with salt, pepper and drizzle a tablespoon of sauce over the chicken. Allow chicken to marinate while you spiralize the zucchini. Use a spriralizer or a vegetable peeler to spiralize zucchini. Pat dry with paper towel.
3. Heat 1 tablespoon of cooking oil in a wok or a large skillet on medium-high heat. Add chicken and cook until brown, about 5-6 minutes. Add in the dried chilies and cook for another minute until fragrant. Pour in the sauce and allow to bubble and thicken. Add more water, one tablespoon at a time, as needed to thin out sauce.
4. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
5. Serve immediately and garnish with green onions and sesame seeds if desired.

Notes

*do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over uncooked zucchini noodles if desired.

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