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
gently.
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.