Kung Pao Chicken Znoodles

Here's what you'll need:

• 3-4 medium zucchini, ends trimmed (or substitute store bought zoodles)
• 1/4-1/2 pound whole wheat spaghetti (if you choose to also mix in regular noodles)
• 8 oz boneless skinless chicken tenderloins
• 1/2 red bell pepper, cut into 1/2 inch pieces
• 1 teaspoon vegetable oil
• 1 teaspoon sesame oil
• 2 cloves minced garlic
• Kosher salt, freshly ground black pepper and garlic powder
• 2 tablespoons crushed dry roasted peanuts
• 2 tablespoon thinly sliced green onions

For the sauce:

• 3 tablespoons reduced sodium soy sauce 
• 2 tablespoon balsamic vinegar
• *2 teaspoon hoisin sauce (see substitute homemade recipe at the bottom)
• 5 tablespoons of water
• 1 tablespoon Sriracha (or more to taste)
• 4 teaspoons sugar
• 4 teaspoons cornstarch (or substitute flour)

You will need a vegetable spiralizer to make the "z" part of the noodles. 

Instructions:

1. In a small bowl, whisk together all of the sauce ingredients: soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch. Set aside.
2. Cut the access skin/fat from your chicken tenderloins and trim into 1/2 inch cubes. Season generously with salt, pepper and garlic powder. 
3. Marinate chicken in 1/3 of the prepared sauce for a minimum of 30 minutes, but up to several hours. 
4. (Skip the next two steps if you purchased store bought zoodles.) Using a vegetable spiralizer, cut the zucchini into long thick spaghetti like strips. Take your kitchen scissors and cut the long strands into pieces that are about 7-8 inches long, making them easier to eat.
5. Dry your zoodles by placing them spread out on a layer of paper towels.  Lightly salt the noodles and cover with another layer of paper towels. Lightly pat down sandwiching the noodles; then set aside for 20-30 minutes allowing them to dry out access water.
6. Heat vegetable oil in a large, deep nonstick pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
7. (Skip this step if you do not plan on adding the regular noodles.) Boil water and cook the whole wheat spaghetti accordingly to package. Set aside.
8. Reduce heat to medium, add sesame oil, garlic and red pepper to the skillet and cook until fragrant, about 1-2 minutes.
9. Stir in soy sauce mixture and bring to a boil. Reduce heat and simmer until thickened and bubbling, about 1-2 minutes.
10. Stir in zucchini noodles (and regular noodles if you choose to add) and cook, mixing for about two minutes until just tender and mixed with the sauce.
11. Mix in the cooked chicken.
12. Garnish with peanuts and green onion.

*Quick & Easy Hoisin Sauce

• 4 tablespoons of low sodium soy sauce
• 2 tablespoons of peanut butter
• 1 tablespoon honey
• 2 teaspoons apple cider or rice vinegar
• 1 garlic clove, finely minced
• 2 teaspoons sesame seed oil
• 1 teaspoon Sriracha sauce (more or less to taste)
•  Fresh ground black pepper

I found the original Kung Pao zoodles recipe on SkinnyTaste.com, and made a few changes and substitutions along the way. Enjoy!