Kung Pao Chicken over Zucchini “Noodles”

Kung Pao Chicken over Zucchini “Noodles”

Kung Pao Chicken over Zucchini “Noodles” Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2 Tbsp. organic rice wine vinegar
  • 1 oz. organic roasted peanuts, chopped
  • 1 Tbsp. organic extra virgin coconut oil
  • 4 c. organic broccoli florets
  • 4 medium organic zucchini, julienned
  • 2 Tbsp. Premier Japan Organic Hoisin Sauce (Gluten Free)
  • 1 Tbsp. fresh organic ginger
  • ¼ c. spring water
  • 16 oz. organic boneless skinless chicken breast
  • ½ c. organic chicken broth
  • 2 Tbsp. organic tamari (gluten-free soy sauce)
  • ¼ tsp. organic arrowroot
  • 4 cloves organic garlic, minced
  • ½ tsp. crushed red pepper flakes
  1. First, lightly steam julienned zucchini to crisp tender. Keep warm in a covered dish.
  2. Next, cut chicken breast into ¼ inch strips. Set aside.
  3. Heat 1 teaspoon oil in a large safe nonstick skillet over medium-high heat. Add broccoli and 1 teaspoon ginger to pan; sauté 1 minute. Add water. Cover; cook 1 minute until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
  4. Heat remaining oil in pan; add remaining ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is cooked through, stirring frequently.
  5. Combine broth, hoisin sauce, rice wine vinegar, tamari, arrowroot and garlic in a small bowl, and stir with a whisk.
  6. Add broth mixture to pan with chicken; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Pour chicken broccoli mixture over zucchini noodles and sprinkle with peanuts.
  7. Serve.

Nutrient Information Per Batch

1091.93 kcal Calories, 361.75 mg Calcium, 62.61 g Carbohydrate, 263.09 mg Cholesterol, 36.95 g Total Fat, 11.79 g Fiber, 10.58 mg Iron, 404.63 mg Magnesium 4589.32 mg Potassium, 136.48 g Protein,95.19 mcg Selenium, 3048.22 mg Sodium, 19.83 g Sugars, 8.43 mg Zinc, 16.25g Saturated fat, 0.11 trans Fat, 9.62 g Monounsaturated fats, 7.27 g Polyunsaturated fats, 10558.8 IU Vitamin A, 4.99 mg Vitamin B6, 0.12 mcg Vitamin B12, 407.84 mg Vitamin C, 0 IU Vitamin D, 4.01 Vitamin E, 35.62 mcg Vitamin K, 496.23 mcg Folate,1.05 mg Vitamin B1(Thiamin),63.47 mg Vitamin B3(Niacin),2.01 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 16780.3 mcg Lutein and Zeaxanthin, 0.8 g ALA, 0 g EPA, 0.09 gDHA,1581.72 mg Phosphorous, 3.12 mg Manganese, 0 mcg Alpha carotene, 1137.96 mcg Beta carotene, 56.27 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Dairy
  • No Gluten
  • No Citrus
  • No Corn
  • No Yeast
  • No Seeds
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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