Description
A delicious and healthy recipe for Zoodles with Chicken and Cashews, perfect for a quick meal.
Ingredients
Scale
- 2 medium zucchinis, spiralized into noodles
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 1/2 cup roasted cashews
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the sliced red bell pepper and snap peas to the skillet. Cook for 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Pour the sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes until heated through.
- Add the spiralized zucchini noodles (zoodles) to the skillet, tossing gently to combine. Cook for 2-3 minutes until the zoodles are just tender but still al dente.
- Stir in the roasted cashews and remove from heat. Serve immediately, garnished with chopped green onions.
Notes
- For a spicy kick, add red pepper flakes or sriracha to the sauce.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg