Ingredients
2zucchini,medium, about 8oz each, ends trimmed
1tspgrapeseed oil,or canola oil
6ozchicken breasts,skinless, cut into ½-inch pieces
kosher salt and freshly ground black pepper,to taste
½red bell pepper,cut into ½-inch pieces
1tspsesame oil
2clovesgarlic,minced
1tspground ginger,fresh
2tbspdry roasted peanuts,crushed
2tbspscallions,thinly sliced along diagonal
1½tbspsoy sauce,reduced, or tamari for a gluten free alternative
1tbspbalsamic vinegar
1tsphoisin sauce
2½tbspwater
½tbspSambal Oelek Red Chili Paste,or more to taste
2tspsugar
2tspcornstarch
Preparation
Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long.
In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar, and cornstarch. Set aside.
Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat.
Add the chicken and cook for about 4 to 5 minutes until browned and cooked through. Set aside.
Reduce heat to medium, add sesame oil, garlic, and ginger to the skillet and cook for about 30 seconds until fragrant. Add the bell pepper, stir in soy sauce mixture and bring to a boil.
Reduce heat and simmer for about 1 to 2 minutes until thickened and bubbling. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce.
Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.
