Zoodle Stir Fry
Prep Time: 35 minutes
Total Time: 1 hr 8 min
Servings: 4
Total Time: 1 hr 8 min
Servings: 4
Ingredients:
11/2 teaspoons sesame oil (or 1 tablespoon coconut oil)
8 oz. boneless skinless chicken breasts, cut into cubes
1 bunch scallions, thinly sliced
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
2 carrots, cut into thin strips
1 red bell pepper, cut into thin strips
2 cups snap peas
4 zucchini, cut into noodles (using a Vegetable Slicer)
1/4 cup soy sauce
3 tablespoons rice vinegar
1/4 cup chopped fresh cilantro
11/2 teaspoons sesame oil (or 1 tablespoon coconut oil)
8 oz. boneless skinless chicken breasts, cut into cubes
1 bunch scallions, thinly sliced
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
2 carrots, cut into thin strips
1 red bell pepper, cut into thin strips
2 cups snap peas
4 zucchini, cut into noodles (using a Vegetable Slicer)
1/4 cup soy sauce
3 tablespoons rice vinegar
1/4 cup chopped fresh cilantro
Directions:
In a large pan, heat oil over medium heat.
Add chicken and cook, stirring occasionally, until chicken is cooked through, 4-5 minutes.
Transfer the chicken to a plate and set aside.
Add scallions, garlic and ginger, and sauté until fragrant, 1 to 2 minutes.
Add carrots, bell pepper, snap peas and zucchini noodles.
Saute until vegetables just begin to become tender, 5 to 6 minutes.
Add chicken to the pan and stir to combine.
Add soy sauce, rice vinegar, and continue to cook, tossing occasionally, until vegetables are tender, 3 to 4 minutes.
Serve warm, garnished with cilantro.
In a large pan, heat oil over medium heat.
Add chicken and cook, stirring occasionally, until chicken is cooked through, 4-5 minutes.
Transfer the chicken to a plate and set aside.
Add scallions, garlic and ginger, and sauté until fragrant, 1 to 2 minutes.
Add carrots, bell pepper, snap peas and zucchini noodles.
Saute until vegetables just begin to become tender, 5 to 6 minutes.
Add chicken to the pan and stir to combine.
Add soy sauce, rice vinegar, and continue to cook, tossing occasionally, until vegetables are tender, 3 to 4 minutes.
Serve warm, garnished with cilantro.
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