Kung Pao Chicken Zoodles for Two

Recipe Introduction

Quick Hook

Kung Pao Chicken Zoodles For two is my weeknight hero. It blends spicy, tangy, and nutty flavors perfectly.
Oh my gosh, I crave it after long days.

A little saying goes less carbs, more flavor. This feels like Sichuan street food, but lighter.
You get bold heat and bright vinegar notes.

Brief Overview

This dish riffs on Sichuan Gong Bao classics. It keeps bold heat and bright vinegar notes.
Difficulty level feels medium, not intimidating.

Prep twenty minutes; cook eight to ten minutes.
Yields two main course servings, perfect for dinner.

Think quick weeknight zoodle recipe, not heavy rice.
Sichuan chicken zoodles swap carbs for crisp zucchini.

Main Benefits

This is a low-carb Kung Pao Chicken twist. Chicken Zoodles deliver protein without rice or pasta. The Peanut Kung Pao sauce gives salty sweet depth.
Toasty peanuts add crunch to your veggie noodles.

More filling than a Keto Lasagne slice, honestly. Not under 300 Calories like some salads. A 300 Calories portion would leave you hungry.
So expect satisfying, energy packed servings instead.

I once overcooked zoodles; total soggy disaster. Do not overcook zoodles; they must stay crisp.
Get your wok blazing hot before cooking.

Cook chicken to internal temp ~ 165° F / 74° C .

Toast peanuts first for maximum aroma and crunch. Hot oil and quick tosses preserve texture. Nut allergy? Try roasted pumpkin seeds instead.
Serve with lime wedges and steamed greens.

This zucchini noodles stir fry stays bright and quick. Peanut Kung Pao sauce clings to every bite.
Perfect for date nights or casual dinners at home.

It’s my favorite quick, flavorful swap for rice.

Ready for the ingredient list and quick steps? Scroll down to the ingredient list below.
I’ll walk you through marinade, sauce, and timing.

Ingredients & Equipment quick overview

If you want Kung Pao Chicken Zoodles For two, this is it. Stat: zucchini has about 17 kcal per 100 g , while white rice sits near 130 kcal per 100 g .

So yeah, swapping rice saves calories fast.

Main Ingredients

Chicken and marinade

• 12 oz (340 g) boneless chicken breast, cut 1/2-inch cubes.
• 1 tsp (5 g) light soy, 1 tsp (5 g) Shaoxing wine (optional).
• 1 tsp (3 g) cornstarch, 1/2 tsp (2 g) neutral oil.

Sauce

• 2 tbsp (30 ml) low-sodium soy sauce.
• 1 tbsp (15 ml) rice vinegar, 1 tbsp (15 ml) water or stock.
• 1 tsp (4 g) cornstarch, 1 tsp (5 g) sugar or honey, 1/2 tsp (2.5 ml) toasted sesame oil.
• Optional 1/2 tsp (2 g) chili garlic sauce.

Aromatics & crunch

• 2 tbsp (30 ml) neutral oil, dried chilies or 1 2 tsp red pepper flakes.
• 2 cloves garlic, 1 tbsp (6 8 g) ginger, 4 scallions.
• 1/4 cup (30 g) roasted peanuts.

Zoodles & garnish

• 3 medium zucchini (~ 500 600 g total), spiralized (~4 cups).
• Pinch of kosher salt, extra peanuts ( 1 tbsp / 8 g ), lime wedges.

Quality tips: use fresh ginger and crisp zucchini. Pick low-sodium soy for better control. Choose roasted peanuts, not honey-roasted.

Seasoning Notes

Essential spices: garlic, ginger, dried red chilies. Sichuan peppercorns add that numbing zing. Peanut Kung Pao sauce needs balance: salty, sweet, sour, spicy.

Aromatics boost flavor: toast peanuts and peppercorns first. Add scallion greens last. If short on ingredients, swap rice vinegar for lime juice. Use tamari for gluten-free. No peanuts? Try roasted sunflower seeds.

Equipment Needed

Essentials only: spiralizer or julienne peeler. Large wok or heavy 12-inch (30 cm) skillet. Small bowl for sauce and a mixing bowl.

Household alternatives: box grater for veggie noodles. Oven tray if you prefer roasting chicken. Tongs or spatula will do.

Personal note: I once ruined a batch by overcooking zoodles. Don’t do that. Keep them bright and slightly crisp. Aim for chicken at 165° F / 74° C .

This recipe is a fun, low-carb twist. It’s perfect as a Chicken Zoodles dinner or a Quick weeknight zoodle recipe.

Cooking Method

I love this low-carb riff. I call it Kung Pao Chicken Zoodles For busy weeknights. Zucchini noodles make the dish bright.

It’s like a Keto Lasagne trade off. Zoodles stay light and punchy. Fun fact: zucchini is about 95% water , so drain wisely.

Prep Steps

Get your mise en place first. Spiralize three zucchini and pat dry. Cut chicken into small cubes. Whisk the sauce and chop aromatics.

Safety first. Always wash hands after raw chicken. Use separate boards. Beware of hot oil when stir frying.

Time plan: 20 minutes prep , 8– 10 minutes cook , 30 minutes total . Marinate the chicken 10 minutes while you prep other items.

step-by-step Process

1. Heat wok until smoking hot. Add 1 tbsp oil . Sear chicken in one layer. Cook 2– 3 minutes per side .
2. Remove chicken. Toast peanuts 2– 3 minutes . Set aside.
3. Add oil, dried chiles, and scallion whites. Stir 20 30 seconds .
4. Toss in garlic and ginger. Add chicken back immediately.
5. Pour sauce in. Let it bubble and thicken 30 60 seconds until glossy.
6. Add peanuts and zoodles. Stir fry 1– 2 minutes until zoodles are bright green and tender crisp.
7. Turn off heat. Stir in scallion greens and sesame oil. Serve hot.

Visual cues: chicken gets a golden sear and juices run clear. Internal temp should reach 165° F / 74° C . Sauce clings glossy to each piece. Zoodles look vibrant, not limp.

Pro Tips

Use a very hot pan for good browning. Work in batches to avoid steaming. For a crispier bite, salt zoodles and drain for 5– 10 minutes .

Common mistakes: overcooking zoodles and crowding the pan. Both make food soggy.

make-ahead option: cook chicken and sauce separately. Reheat and toss with fresh zoodles for a quick weeknight fix. This is a true Quick weeknight zoodle recipe.

Honestly, this is my go-to when I crave Sichuan heat without carbs. Try it and tell me how your Veggie Noodles turned out.

Recipe Notes

When I say Kung Pao Chicken Zoodles For casual weeknights, I mean quick flavor. I first made this in a tiny kitchen.

My spiralizer slipped. Zoodles leaked water everywhere. Lesson learned: salt, drain, and pat dry.

Fun fact: a medium zucchini has about 33 calories. That helps if you want Under 300 Calories meals.

Serving Suggestions

Serve this as a main with crisp presentation. Pile the Chicken Zoodles in a shallow bowl. Spoon the glossy sauce on top. Scatter extra peanuts and scallion ribbons.

Try side ideas. A light cucumber salad balances heat. Or steamed jasmine if you want carbs. For low-carb fans, cauliflower rice works.

Pair with a cold lager or jasmine tea. Honestly, a chilled Riesling is dreamy with spicy notes. This is a true Quick weeknight zoodle recipe .

Storage Tips

Cool leftovers quickly. Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over medium heat. Toss for 1– 2 minutes until warmed.

Freezing isn't ideal. Zucchini releases water. If you must, freeze just the cooked chicken and sauce. Thaw overnight and add fresh zoodles when reheating.

Variations

Want diet swaps? Swap chicken for firm tofu for vegetarian protein. Use tamari for gluten-free needs. These are simple dietary adaptations I use all the time.

Seasonal swaps are fun. In fall, add thin carrot ribbons. In summer, use summer squash with your zucchini. Try adding roasted peanuts or almonds to change texture.

This can also be adapted into a Keto Lasagne style stack layer zoodles and saucy chicken in a baking dish.

Nutrition Basics

This dish is higher in protein than many stir fries. Expect roughly 55 60 g protein per serving. Carbs stay low, around 12 15 g. The peanuts add healthy fats and crunch.

Key benefits: more veggies, less white rice. It’s a true Low-carb Kung Pao Chicken swap. If you want spicy depth, add a touch of doubanjiang for a more authentic Sichuan chicken zoodles vibe.

The Peanut Kung Pao sauce gives sweet and salty balance.

Wrap-up: Give it a try tonight. Don't stress perfection. Aim for bright zoodles and a glossy sauce. You’ll thank yourself.