Asian Chicken Zoodles

This past Tuesday was my night to make dinner, and I was craving something healthy (probably because we didn’t eat the healthiest over the weekend).  Kaylee had sent me a zoodle recipe earlier in the day that looked delicious, so I decided some Asian zoodles would be perfect.  I talked to Hunter and we decided on some ingredients we wanted, and I was ready to cook!

Asian Chicken Zoodles

Ingredients:zoodle 02

  • 2 zucchinis
  • 1 T oil
  • 1 lb chicken
  • 1 can baby corn, chopped
  • ~1 C baby carrots, chopped
  • ~2 tsp sesame seeds
  • ~3/4 C Hoisin sauce
  • 2 eggs
  • Salt & pepper, to taste
  • Sriracha

Since I knew everything would cook pretty fast, I decided to get everything prepped first.  I cut up my chicken, and veggies and set them to the side.  While I was doing that, Hunter wanted to use the spiralizer, so he made the zoodles.

Bring out your wok, add the oil, and put on medium to high heat.  When the wok is hot, season and cook the chicken pieces.  Once the chicken is cooked through, add the hoisin sauce, carrots, and baby corn.  In another pan, cook the zoodles over medium heat for 1-2 minutes.  Drain the zoodles when they’re cooked to get rid of the extra water they produce.

Add the zoodles to the wok and mix everything up.  Add in the sesame seeds, and some more salt and pepper if needed.  Finally, cook a fried egg in a pan to top the bowl.

Get a bowl, add your Asian zoodle mixture, top with a fried egg, and some Sriracha, and you have an Asian chicken zoodle bowl!

zoodle 01

Edits : The measurements above are estimates — we kinda just threw things in as it seemed right and depending on the taste.  I also added a touch of flour to the hoisin chicken and veggies before adding the zoodles to thicken the sauce knowing that the zoodles would add some liquid to it.  Add your own veggies or meat depending on what you’re craving.

Results : Delicious!  The bowl is filled with veggies and protein, and was surprisingly filling.  The zoodles still had some excess water which made the sauce watery despite me trying to thicken it beforehand.  Next time I might pat the zoodles dry after straining them.  Hunter devoured his bowl pretty quickly, and said he loved it, so this recipe will stick around!

Update : My friend Katie read this and has the solution for watery zoodles! After you spiral the zoodles, salt them and place between two papertowels for ~20 mins. This removes all excess water.

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