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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!

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!
Course Main Course
Cuisine Chinese
Keyword healthy asian meals, healthy chinese recipes, low carb dinner, zoodles recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 186 kcal
Author Kelly

Ingredients

  • 1 medium chicken breast cut into bite size piece
  • 1 teaspoon sesame oil
  • salt and black pepper to taste

Sauce:

  • 1/4 cup low-sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
  • 2 Tablespoons Hoisin Sauce leave out for keto
  • 2 Tablespoons rice vinegar or balsamic vinegar
  • 1 teaspoon sesame oil
  • 2 garlic cloves minced
  • 1/2 teaspoon grated ginger
  • 2 Tablespoons corn starch or use arrowroot powder for paleo or 1 teaspoon xantham gum for keto
  • 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
  • 5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler

Optional Garnish:

Instructions

  1. In a medium bowl, whisk together all the ingredients for the sauce.
  2. In a large bowl, season chicken with salt, pepper and drizzle 1 tablespoon of sauce over the chicken. Allow chicken to marinate while you spiralize the zucchini. Use a spiralizer or a vegetable peeler to spiralize zucchini. Pat dry with paper towel.
  3. Heat 2 tablespoons of cooking oil in a wok or a large skillet on medium-high heat. Add chicken and cook until brown, about 4-5 minutes. Add in the dried chilies and cook for another minute until fragrant. Pour in the sauce and turn the heat to high, allowing the sauce to bubble and thicken. Add more water, one tablespoon at a time, only as needed to thin out the sauce.

  4. *If cooking the zucchini noodles, add into the 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.

Recipe 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.

Nutrition Facts
One Pan Kung Pao Chicken Zoodles {Zucchini Noodles}
Amount Per Serving (1 serving)
Calories 186 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 36mg12%
Sodium 750mg31%
Potassium 1031mg29%
Carbohydrates 20g7%
Fiber 3g12%
Sugar 10g11%
Protein 17g34%
Vitamin A 935IU19%
Vitamin C 109.6mg133%
Calcium 56mg6%
Iron 2mg11%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.