Zoodles are one of my all time favorite healthy recipes, and this one is insanely good. I found it on Skinny Taste and fell in love. it does require a few ingredients that you typically wouldn’t have sitting around, but now that we have them, we can make them all the time! You also need a Spiralizer and a Wok if you do not already have them. Here are some good options if you need to buy them:
Servings: 2 • Size: scant 2 cups • Points +: 7 pts • Smart Points: 7
Calories: 277 • Fat: 12 g • Protein: 24 g • Carb: 21 g • Fiber: 4 g • Sugar: 9 g
Sodium: 725 mg (without salt) • Cholesterol: 62 mg
For the sauce:
Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), 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 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 nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.