Gingery Chicken & Zoodles with Chili Oil Drizzle

This dish is inspired by a chef who runs a local cafe. Every week, he makes a new special and always offers the lighter option of serving it over zoodles. It got me thinking about all the different ways to have fun with zoodles. Now I’ll be the first to say, zoodles can be pretty meh, but I think I had been preparing them in ways that just didn’t do it for me. I recently discovered that I actually love them chilled, especially with a flavorful sauce. This recipe is quick, flavorful, and can be served warm or chilled. I often will prep this meal into containers for my lunch for the week and eat it chilled. It’s refreshing and doesn’t leave me feeling sleepy when I go to teach my afternoon class. I hope you enjoy!

For the chili sauce

• 1 tbsp. sambal or sriracha (or 1 1/2 tbsp. for additional spice)

• 2 green onions (both white and green parts), chopped

• 2 cloves garlic, grated

• 1 1/2 tbsp. fresh grated ginger

• 1 tsp. fish sauce

• 1/4 tsp. honey

• 1 tbsp. toasted sesame oil

• 2 tbsp. coconut aminos or soy sauce

• 2 tbsp. light tasting olive oil or avocado oil

• 1 1/2 tbsp. rice vinegar

• 1 tsp. lime juice

• Pinch kosher salt

For the zoodle bowls

• 1 lb. ground chicken

• 4 green onions (both white and green parts), chopped

• 2 cloves garlic, grated

• 2 tbsp. fresh grated ginger

• 2 tbsp. coconut aminos or soy sauce

• 1 tbsp. rice vinegar

• 1/2 tsp. kosher salt

• 2 fresh zucchinis spiralized into zoodles (I like to use raw zucchinis)

• Chopped peanuts for garnish

• Olive oil

Recipe

1. Brown the chicken in a large skillet over medium heat with 1 tsp. olive oil. When the chicken is fully cooked and browned, add the green onions, garlic, ginger, coconut aminos, rice vinegar, and kosher salt to the pan and stir until fully incorporated. Allow the mixture to cook for 3-4 minutes and reduce heat to low to stay warm in the pan. Taste for any additional seasoning.

2. In a medium bowl, combine all ingredients for the chili sauce and whisk until combined. Taste for any additional seasoning.

3. Place 1/2 of a zucchini worth of zoodles in a bowl. Spoon 1/4 of the chicken mixture over the zoodles.

4. Top with as much chili oil as you’d like and garnish with chopped peanuts.

Cook’s Notes

• You could easily make this recipe with ground pork or ground turkey.

• I like to prep these bowls for lunch and eat chilled. It’s refreshing and delicious!

• If zoodles aren’t your thing, serve over jasmine rice.

• Keep any leftover sauce in the fridge for up to 5 days.

• Sauce would be great served over chicken, fish, or shrimp.