Zoodle Asian Stir-fry


Zoodle Asian Stir-fry

Serves: 4


*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

To Prepare

  • 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.)

For Zoodles

  • 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.

To Serve

Serve stir-fry over bed of zucchini noodles and sprinkle with green onions.

Sally WilloughbyComment