Ingredients:

  • 12 oz (340 g) boneless, skinless chicken breast, trimmed and cut into 1/2-inch bite-sized cubes
  • 1 tsp (5 g) soy sauce (light) for marinade
  • 1 tsp (5 g) Shaoxing wine or dry sherry (optional, for marinade)
  • 1 tsp (3 g) cornstarch for marinade
  • 1/2 tsp (2 g) neutral oil (peanut, canola, or vegetable) for marinade
  • 2 tbsp (30 ml) low-sodium soy sauce (for sauce)
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 ml) water or low-sodium chicken stock
  • 1 tsp (4 g) cornstarch (for sauce)
  • 1 tsp (5 g) granulated sugar or honey
  • 1/2 tsp (2.5 ml) toasted sesame oil
  • Optional: 1/2 tsp (2 g) chili garlic sauce (adjust to heat preference)
  • 2 tbsp (30 ml) neutral oil (peanut or vegetable), divided for stir-fry
  • 6–8 whole dried red chilies (adjust to taste) or 1–2 tsp crushed red pepper flakes
  • 1/2 tsp (1–2 g) Sichuan peppercorns, lightly crushed (optional)
  • 2 garlic cloves, minced (about 6 g)
  • 1 tbsp (6–8 g) fresh ginger, minced
  • 4 scallions (green onions), whites sliced thin, greens cut into 1-inch ribbons
  • 1/4 cup (30 g) unsalted roasted peanuts, roughly chopped
  • 3 medium zucchini (about 18–20 oz / 500–600 g total), spiralized (~4 cups zoodles)
  • Pinch of kosher salt (to draw out moisture from zoodles if desired)
  • Garnish optional: extra chopped peanuts (1 tbsp / 8 g), toasted sesame seeds (1 tsp / 3 g), lime wedges

Instructions:

  1. Spiralize the zucchini and place in a colander; lightly salt if desired and let sit 5–10 minutes, then gently pat dry.
  2. Cut chicken into 1/2-inch bite-sized pieces. Mince garlic and ginger. Slice scallion whites and cut scallion greens into 1-inch ribbons. Roughly chop peanuts.
  3. Marinate the chicken by tossing with 1 tsp soy sauce, 1 tsp Shaoxing wine (if using), 1 tsp cornstarch, and 1/2 tsp oil. Let rest for 10 minutes while you finish prep.
  4. Whisk the sauce ingredients in a small bowl: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp water or stock, 1 tsp cornstarch, 1 tsp sugar or honey, 1/2 tsp sesame oil, and optional chili garlic sauce until smooth.
  5. Heat a wok over medium heat and dry-toast the peanuts until fragrant and lightly browned, about 2–3 minutes. Remove and set aside. Optionally toast Sichuan peppercorns 30–45 seconds and crush.
  6. Increase heat to high, add 1 tbsp oil, and add marinated chicken in a single layer (work in batches if needed). Sear without crowding until golden and cooked through, about 2–3 minutes per side. Remove chicken and set aside.
  7. Add the remaining 1 tbsp oil to the hot wok. Add dried chilies and scallion whites and stir 20–30 seconds until fragrant, being careful not to burn the chilies. Add garlic, ginger, and crushed Sichuan peppercorns and stir 15–20 seconds.
  8. Return the chicken to the wok, stir the sauce and pour it in. Toss to coat and let the sauce bubble and thicken for 30–60 seconds until glossy.
  9. Add the toasted peanuts and zoodles. Stir-fry quickly 1–2 minutes until zoodles are warmed and tender-crisp. Do not overcook; zoodles should remain slightly crisp.
  10. Turn off heat, stir in scallion greens and a drizzle of sesame oil. Taste and adjust seasoning with more soy, vinegar, or sugar if needed. Plate immediately and garnish with extra peanuts, sesame seeds, and lime wedges if using.