Quick tip: Allow the zucchini noodles to sit in a colander for a few minutes after cooking so they can release some of their moisture
2 pounds organic chicken breast, boneless, skinless and cubed
2 tablespoons organic olive oil
4 large organic zucchini, spiralized or cut into noodles
1 pound organic green beans
½ teaspoon organic garlic powder
For the sauce:
1 teaspoon fish sauce
¼ cup coconut aminos
2 tablespoons sriracha
1 tablespoon organic chili paste
2 teaspoons organic honey
¼ teaspoon organic ginger powder
Salt and freshly ground pepper, to taste
Optional for serving: Cauliflower rice, sautéed vegetables of choice, etc.
1.) Combine the ingredients for the sauce and mix until smooth. Set aside. Place 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmery, add the zucchini noodles and cook for 2-3 minutes, just until they start to soften, then remove from the pan and set aside.
2.) Place the other tablespoon of olive oil in the skillet over medium-high heat and add the chicken once it’s shimmery. Cook until lightly browned on all sides and the center is no longer pink. Remove from the pan and set aside.
3.) Add the green beans to the pan and cook until bright green, about 2-3 minutes. Add the zucchini noodles, chicken pieces and sauce. Give a good stir, cover and simmer for 3-4 minutes. Serve immediately over cauliflower rice or your choice of sides.
I've said it before and I'll say it again... I LOVE Asian food! Especially Kung Pao Chicken! But most restaurants use bad oils and most of the noodles are made with wheat flour. So, I offer you this gluten-free low carb version and it's delicious!
Katie Bramlett - The Warrior Wife