Guilt free Kung Pao Chicken

If you have tried some of the recipes on the blog you would have noticed that I love the combination of sweet, sour, salty and spicy.  One of my presents for Christmas was the Paderno Spiral Veggie Slicer...Yey! So now, I am trying to spiralize everything! LOL
This dish is quick and awesome and best of all guilt free! I added some vermicelli noodles to make it more filling for hubby. I used the breast meat from a store bought rotisserie chicken. You can make this with chicken thighs as well.

What you will need...

2-3 chicken breasts (depending on size), sliced in bite-size pieces

1 tbsp of coconut oil/grape seed oil

2 medium zucchini spiralized or julienned

1 medium carrot spiralized  or julienned

1 medium pepper, sliced thin (can be yellow, orange, red)

1/2 pkg of vermicelli noodles, cooked (optional)

2 garlic cloves, minced

1/2 inch piece of ginger,  peeled and grated 

1/4 cup of roughly chopped unsalted, dry roasted peanuts 

For the sauce...

3 tbsp of tamari soy sauce (or low sodium soy sauce)

2 tbsp of rice wine vinegar

2 tbsp of hoisin sauce

3 tsp of honey or agave syrup

1 tbsp of red chilli paste (more or less depending on how spicy you like it)

4 tbsp of water

4 tsp of arrow root powder (or corn starch)

How to make it...

Whisk together all the ingredients for the sauce in a bowl and set aside

In a heavy bottom skillet or wok, heat the oil to medium-high heat and brown the chicken, about 5 min. Take out and set aside in a bowl.

Reduce heat to medium and  fry garlic and ginger until fragrant, about 1 min. 

Add in the the pepper and carrot, reserved chicken and sauce and cook for about a 1-2 min.

Add in your zucchini noodles and vermicelli and cook an additional 2-3 min.

Sprinkle with peanuts and enjoy!