Name: One Pot Kung Pao Chicken Zoodle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, diced; 2 tablespoons avocado oil or olive oil; 3 zucchinis, spiralized into noodles; 1 red bell pepper, diced; 1/2 cup cashews or peanuts (unsalted); 2 green onions, sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1/4 cup coconut aminos (or gluten-free soy sauce); 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 teaspoon crushed red pepper flakes (adjust to taste); 1 tablespoon arrowroot starch (optional, for thickening); 2 tablespoons water (if using arrowroot starch); Salt and black pepper, to taste; Lime wedges (for serving)

Description

One Pot Kung Pao Chicken Zoodle is a light, bold, and healthy meal combining tender chicken, spiralized zucchini noodles, and crunchy nuts in a savory, slightly spicy sauce. This low-carb, gluten-free dish is ready in 30 minutes and perfect for a fresh, flavorful dinner.

Ingredients

1 lb boneless, skinless chicken breasts or thighs, diced

2 tablespoons avocado oil or olive oil

3 zucchinis, spiralized into noodles

1 red bell pepper, diced

1/2 cup cashews or peanuts (unsalted)

2 green onions, sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup coconut aminos (or gluten-free soy sauce)

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon crushed red pepper flakes (adjust to taste)

1 tablespoon arrowroot starch (optional, for thickening)

2 tablespoons water (if using arrowroot starch)

Salt and black pepper, to taste

Lime wedges (for serving)

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Instructions

Cook the chicken: Heat avocado oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through (about 6–7 minutes). Remove and set aside.
Sauté aromatics and veggies: In the same skillet, sauté garlic, ginger, and red bell pepper for 2–3 minutes.
Prepare the sauce: In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, and crushed red pepper flakes. Add arrowroot starch mixed with water if thickening is desired.
Combine chicken and sauce: Return chicken to skillet. Pour sauce over chicken and vegetables, stirring to coat evenly.
Add zoodles: Add spiralized zucchini noodles and toss gently. Cook for 2–3 minutes, just until tender-crisp.
Finish and serve: Stir in cashews or peanuts and green onions. Serve immediately with lime wedges.

Notes

Vegetarian Version: Substitute chicken with tofu or tempeh.
Extra Veggies: Add mushrooms, snap peas, or shredded carrots.
Nut-Free Option: Omit nuts or use sunflower seeds.
Different Noodles: Try sweet potato or carrot noodles for variety.

Prep Time: 10min
Cook Time: 20min
Category: Dinner
Method: Sautéed, One-Pot
Cuisine: Asian-Inspired