Zoodle Asian Stir-fry

Serves: 4

Ingredients 

*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
  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.)

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.