Craving a delicious, quick, and healthier alternative to traditional Chinese takeout? Look no further than these mouthwatering One Pot Kung Pao Zoodles! This game-changing recipe transforms ordinary zucchini into a vibrant, protein-packed meal that'll make your taste buds dance and your body thank you. In just 30 minutes, you'll create a restaurant-worthy dish that's not only incredibly tasty but also low-carb and packed with fresh, zesty flavors that will have everyone at the dinner table asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 medium zucchini, spiralized
- 1 lb ground chicken
- 1/4 cup kung pao sauce
- 1/2 cup bell peppers, diced
- 2 cloves garlic, minced
- 1/4 cup peanuts
- Salt and pepper to taste
Instructions
- Prepare your ingredients by spiralizing the zucchini into noodle-like strands using a spiralizer. Set aside.
- Heat a large skillet or wok over medium-high heat. Add ground chicken and cook for 5-7 minutes, breaking it up with a wooden spoon until it's fully browned and no pink remains.
- Add minced garlic and diced bell peppers to the skillet. Sauté for 2-3 minutes until the peppers start to soften and become slightly translucent.
- Pour the kung pao sauce over the chicken and peppers, stirring to coat everything evenly. Reduce heat to medium-low and let the sauce simmer for 2 minutes.
- Add the spiralized zucchini noodles to the skillet. Gently toss to combine with the chicken and sauce, cooking for an additional 3-4 minutes. Be careful not to overcook the zoodles to prevent them from becoming mushy.
- Season with salt and pepper to taste. Sprinkle chopped peanuts over the top for added crunch and flavor.
- Remove from heat and serve immediately in warm bowls, ensuring an even distribution of chicken, zoodles, and sauce.
Tips
- Zucchini Noodle Success: Pat your spiralized zucchini with paper towels to remove excess moisture, preventing soggy noodles.
- Chicken Perfection: Ensure your ground chicken is fully browned and no pink remains for food safety and optimal flavor.
- Sauce Coating: Stir the kung pao sauce thoroughly to distribute flavors evenly and coat all ingredients.
- Don't Overcook Zoodles: Add zucchini noodles last and cook briefly to maintain their texture and prevent mushiness.
- Peanut Crunch: Toast peanuts lightly before adding for an extra layer of nutty flavor and enhanced crunch.
- Customize Heat: Adjust the kung pao sauce quantity or add red pepper flakes to control the spice level to your preference.
Nutrition Facts
Calories: 258kcal
Carbohydrates: 11g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 63mg
