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Letting the juices of life (or food) drip from my chin!

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Kung Pao Chicken Zoodles for 2

IMG_0076Pinterest is one of those sites that can suck you in and suddenly you have found that hours have passed.  I found this recipe at skinnytaste. I did not have the hoisin sauce that the recipe called for and used the same amount of oyster sauce in its place.  It was still very good.  I will be making this again.  I am trying to curb how much pasta I eat and the spiralized zucchini give me the satisfaction of having “noodles” without the guilt!  My 12 year old son also enjoyed it, though he thought it was a little spicy.

Kung Pao Chicken Zoodles for 2

adapted from


  • 2 medium zucchini, washed, trimmed of the edges and spiralized (cut into 6 inch strips to make it easier to eat)
  • 1 tsp grapeseed oil (or canola)
  • 6 oz boneless skinless chicken breast halves, trimmed of fat and cut into 1/4 inch pieces
  • freshly ground pepper and sea salt (to season the chicken)
  • 1 tsp sesame oil
  • 1/2 red bell pepper, diced
  • 1 tsp freshly ground ginger
  • 1/2 cup roasted dry peanuts
  • 2 Tbsp thinly sliced scallions

For the sauce:

  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp balsamic vinegar
  • 1 tsp hoisin sauce (or oyster sauce)
  • 2 1/2 Tbsp water
  • 1/2 – 1 Tbsp Sambal Oelek Red chili paste
  • 2 tsp sugar
  • 2 tsp cornstarch


Spiralize the zucchini into noodles following the directions on the spiralizer.

Season the diced chicken with salt and pepper.  Heat a pan over medium high heat and add 1 tsp of grapeseed or canola oil. Cook the chicken stirring from time to time, until it is cooked through.  Remove the chicken to a bowl.

Combine the sauce ingredients together and stir to combine.

Add the sesame oil to the pan, reduce heat to medium, and add the garlic and ginger and cook for 30 seconds until fragrant. Add the bell peppers and cook for two more minutes. Next, add the zucchini noodles and saute for 2 minutes longer.  Add the sauce to the zucchini and toss to coat.  Add the chicken back into the stir fry.  Sprinkle with peanuts and scallions and divide into two large bowls.

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Grilled Zucchini

An easy way to prepare zucchini is to slice it lengthwise into long strips and to grill them on a prepared and preheated grill pan.  To prepare the grill pan spray it with some cooking spray and after it is preheated lay the zucchini on the grill pan.  Season with ground sea salt and freshly ground pepper.  Cook the zucchini turning it every few minutes until done.  This is really quick – 10 minutes maximum.  Place in a bowl and sprinkle quality balsamic vinegar over them.  Season with more salt and pepper if desired.

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Zucchini and Carrot Ribbons

Zucchini and Carrot Ribbons

I was looking through a recent Cuisine at Home and came across this beautiful display. Ribbons of Zucchini and Carrots.  They called it Vegetable Melange.  Sounds fancy.  One hazard of making this is that you almost slice your fingers with the vegetable peeler. Use a mandolin if you have one.

Vegetable Melange

Makes 2 servings but can easily be doubled or tripled

Total prep time 20 minutes.

  • 2 carrots
  • 1 zucchini
  • 1 Tbsp unsalted butter (I used salted)
  • 2 tsp. minced fresh parsley (optional)
  • salt to taste
  1. Shave carrots and zucchini into ribbons using a vegetable peeler.
  2. Melt butter in a large saute pan over medium heat.  Add vegetable ribbons, cover with a tight fitting lid, and cook until vegetables are tender, 2-3 minutes.
  3. Off heat, add parsley and salt

Source: Cuisine at Home’s Cuisine for Two page 11 Copyright 2010 August Home Publishing

Cuisine at Home

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