This Asian-inspired dish is so yummy and full of flavor…the best part…it won’t leave you with a stomach-ache! Kung Pao Chicken Zoodles are the bomb!  Paleo, whole 30, gluten-free approved.  One thing you’ll want to pick up is coconut aminos. It’s like soy sauce – and tastes pretty much the same, but made from coconut. I get mine at my local natural food store, but you can also order it online.

Also if you don’t have a spiral slicer to make zoodles? No worries. You can use a julienne peeler or just cut them in small strips.


(Makes 3-4 servings)

1.5 lbs chicken tenders

Vegetables for noodles – I like 2 small zucchini and 2 yellow squash

2/3 cup coconut aminos

1 cup chicken or vegetable broth

2 tbsp apple cider or rice vinegar

2 tbsp chili paste with garlic

1 tbsp sesame oil

3 tbsp arrowroot starch (optional; thickens the sauce)

2 tbsp orange juice

4 cloves minced garlic

2 green onions

1/2 cup cashews or golden almonds

Olive or avocado oil

Salt and pepper

Making the dish:

Heat a couple tbsp oil in a large skillet. Season chicken tenders with salt and pepper and cook for 5ish minutes on each side until cooked through. Set aside.

While chicken is cooking, spiral cut squash/eggplant. Sprinkle with salt and let sit.
For the sauce, mix together coconut aminos, chicken broth, vinegar, chili paste, orange juice, arrowroot starch, and sesame oil. Set aside.

Heat a tbsp of oil in the same skillet you cooked the chicken in and cook garlic until fragrant, stirring constantly. Add in the sauce mixture and cook until boiling and thick. Add in the squash noodles and chicken. Let simmer for 3-5 minutes.

last add in the green onions, cashews and serve!  ENJOY! 🙂


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