Zoodle Asian Stir-fry
Zoodle Asian Stir-fry
*Note: can choose to eliminate the chicken and add one more cup of veggies to make this a vegetarian dish.
- 1 1/2 pounds organic chicken breasts cut into bite-size pieces
- 2-4 tablespoons olive oil
- 3 cloves chopped garlic
- 1 red onion, chopped
- 3-4 cups chopped broccoli, carrots, cauliflower, red pepper, and/or mushrooms
(get creative here and add veggies that you like or have on hand. Think about adding
green beans, snow peas, chopped bok choy, etc.)
- 3 tablespoons grated fresh ginger
- One small can well-drained water chestnuts (optional)
- 1/4-1/2 cup Tamari organic low-sodium soy sauce (you can use another brand, but
this one is so tasty)
- 1-2 tablespoon organic brown sugar (optional, but really adds a nice “sweet” and sour
taste and per serving still keeps it very low in sugar)
- Juice of 1/2 lemon (optional)
- 3 medium to large zucchini (for “noodles”)
- 1 finely sliced green onion top for garnish
*Note: for gluten free option, use Bragg’s liquid aminos or use a gluten free soy sauce
- In medium bowl add chicken and 2 tablespoons grated ginger and stir to coat with 2-4
tablespoons of the soy sauce. Set aside.
- In large skillet, heat about 2 tablespoons of the olive oil until just shimmering.
- Add garlic and red onion and cook 3-5 minutes, making sure it doesn’t burn.
- Add mixed veggies and cook over medium heat another 5 minutes, stirring
occasionally and adding a little more oil if needed and a few splashes of soy sauce.
(Make sure to not “burn” or brown the veggies, you want them to stay a little crisp.)
- Push the veggies around to the outer edges of the pan and add chicken to the middle.
- Let chicken sit and cook in the middle for 3-5 minutes.
- Begin to move and mix the chicken and veggies together, adding in a few more
splashes of soy sauce. Add in a little more oil if needed.
- Continue cooking another 5-7 minutes (or until chicken is cooked through) stirring
- Add in the remaining ginger and sprinkle in the sugar (if adding) and stir it all up.
- Squeeze the lemon over all ingredients if you like.
- Add sea salt and pepper to taste. (TIP: Be aware that the soy sauce can be salty, so
taste before adding the salt.)
- Using a mandolin slicer with a julienne blade, slice zucchini lengthwise into “noodles.”
OR use a knife to cut it lengthwise into thin noodle like strips.
- Steam or sauté until tender, about 3-5 minutes.
- Drain gently.
- These noodles are great as a substitute for pasta and other recipes.
Serve stir-fry over bed of zucchini noodles and sprinkle with green onions.