Spicy Chicken Zucchini Noodles Recipe
"On top of giving you a healthy, enjoyable meal, I made this recipe so it would be quick and easy for a busy weeknight. You simply throw a few ingredients together into this one-pan meal for fast prep and cleanup. It took me 20 minutes to prep this dish and only 10 minutes to cook it, so you can plate it within a half hour (plus optional marinating time). This recipe ends up looking amazing with its vibrant touches of green from the herbs and zucchini. And I like to serve it with some lime wedges for extra color and of course more flavor. I hope you and your family enjoy it!"
Serves4 People
Preparation Time20 min
Cooking Time10 min
Ingredients
- 5-6 cups spiralized zucchini (about 4 zucchinis)
- Salt
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon less-sodium soy sauce (use Tamari or coconut aminos for a gluten-free version)
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced garlic (about 2 cloves garlic)
- 2 tablespoons brown sugar
- 1/4 cup lite coconut milk
- 1/4 cup fresh basil leaves
- 1/2 bunch fresh cilantro leaves
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Use a spiralizer or a julienne peeler to make zucchini noodles.
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Place the zoodles in a bowl and sprinkle with salt. Use both of your hands to rub the zoodles to make sure the salt is distributed evenly. This will help get rid of the liquid from the zucchinis.
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Cut chicken into 2-inch-long thin strips and place in a container. Wash hands. Whisk chili garlic sauce, soy sauce, vinegar, minced garlic and brown sugar until well blended. Place half of the sauce in the container with the chicken. Mix well and marinate for 30 minutes (or overnight). If you are in a hurry, marinating the chicken for only a few minutes is not going to be a deal breaker.
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Heat a large nonstick sauté pan over medium heat. Place chicken with the marinade in the pan, cook for 5-6 minutes, stirring occasionally until chicken is cooked through. Remove chicken from the pan.
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Reduce heat to low. Add the other half of reserved chili sauce mixture to the pan, followed by coconut milk. Cook and stir 2-3 minutes or until thickened.
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By now, your zucchini noodles should be ready. Add them into the pan, discard the water from the zucchinis. Cook for 1 minute.