Total Time: 20 minutes
Ingredients (2 serves):
- 2 medium zucchini, ends trimmed
- 1 teaspoon olive oil
- 260g skinless chicken breast, cut into 1/2-inch pieces
- salt and freshly ground black pepper, to taste
- 1/2 red capsicum, cut into 1/2-inch pieces
- 1 large carrot, sliced
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ground ginger
- 2 tbsp crushed dry roasted peanuts
- 2 tbsp thinly sliced spring onions
For the sauce:
- 1 1/2 tbsp reduced soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp hoisin sauce
- 2 1/2 tbsp water
- 1/2 tbsp Sambal Red Chili Paste (or more to taste)
- 2 tsp sugar
- 2 tsp cornstarch
- Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.
- In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
- Season chicken with salt and pepper, to taste. Heat oil in a large, deep non-stick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
- Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the capsicum, carrot, stir in soy sauce mixture and bring to a boil.
- Reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry as the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls and top with peanuts and spring onions.