So if you know me or follow me over on instagram (which if you don’t you should for sure head on over and follow @finding_fraser) you will see me cooking zoodles at minimum once a week. I’m a big fan of using them at dinner time for a healthy swap for noodles.
I follow a meal plan called 2Bmindset where the suggestion is to leave the carbohydrates for breakfast and dinner. This swap has made a huge difference for me when I was working on losing weight and making healthier choices to decrease my cholesterol. Carbohydrates are there to give you energy and at the end of the day you shouldn’t really need that energy, it’s time to wind down y’all!
Anyways that’s why I love me some zoodles! Plus they are super quick to cook. The key is to let them sit at least 30 minutes after spiralizing to help get all the moisture out or you’ll end up with a watered down dish. If you have a salad spinner I highly recommend using that to pull out the water vs. squeezing it out with a towel.
I hope you enjoy, let me know what you think!
Ginger Sesame Chicken Zoodles
- Deep Wall Skillet and Lid
- ¼ cup Coconut Aminos
- ¾ tbsp Chili Garlic Sauce (if you like spicy add more)
- 1 tbsp Rice Vinegar
- 1 tsp Fish Sauce
- 2 tsp Sesame Oil
- ½ tsp Corn Starch
- ¼ cup Chicken Broth
- 1 tbsp Avocado Oil (or cooking oil preferred)
- 2 cloves Garlic
- 1 tsp Grated Ginger (I used spice world squeeze ginger)
- 2 breasts Chicken
- 2 whole Zucchini
- 2 chopped Scallions topping
- 1 tsp Sesame Seeds topping
- Start by spiralizing your zucchini or if you don't have one most grocery stores these days have pre-spiralized zucchini available. Set aside in bowl with paper towels and salt to help get the moister out. We also sometimes use our salad spinner to quickly get moister out.
- Then start cleaning up chicken breasts by removing any tendons or fat that may be there then cut into bite size cubes.
- Mix together in a bowl, coconut aminos, chili garlic sauce, rice vinegar, fish sauce, sesame oil, chicken broth & corn starch in a bowl and whisk so there are no clumps of corn starch and set aside.
- Heat pan to medium high add avocado oil and let it heat to temp.
- Add chicken and brown all the way through until no liquid in the pan and slightly golden brown.
- Pour in sauce to pan and mix through out coating all chicken. Allow the sauce to thicken then add zoodles and cover for 3-5 minutes.
- Once zoodles are slightly tender plate and top with scallions and sesame seeds.