Improv Challenge: Paleo Orange Chicken and Zoodles with Stir Fry Veggies

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The Improv Challenge theme for this month is Chicken and Noodles. Of course, the first recipe your brain comes up with is most likely chicken noodle soup. Which doesn't sound like a bad dinner choice right now, if only I could eat those pesky noodles.

But since I can't, and there are only so many ways to spice up your standard chicken noodle recipe, I decided to think outside of the box a little bit and factor in the Whole30.

Which brings me to zoodles. Yes, the word is funny but it's much easier to say zoodle than it is to say "Zucchini Noodles". When these first hit the blog scene, I skeptically raised an eyebrow. Zucchini as a noodle? How in the world did that work out?

Apparently with a spiralizer and a quick boil or two minutes in the microwave followed by draining. Unfortunately the spiralizer that I bought has not arrived yet (long story) so you get regular old vegetable peeler zucchini strips for this recipe. I'm kinda bummed because the spiralizer makes it all nice and pretty, and well, pretty food is kind of a necessity for blogging.

Anyway, let's get onto the recipe:



Orange Chicken with Zoodles and Stir Fry Veggies
Orange Chicken Source: Fake Ginger
Servings: 2
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Ingredients:

for the orange chicken:
    • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
    • 2 tbsp. coconut or olive oil 
    • juice of 2 oranges 
    • zest of 1 orange
    • 3 tbsp. coconut aminos
    • 1 tsp. fresh ginger, grated
    • 1 tsp. garlic chile sauce or sriracha
    • 3 green onions, chopped 
for the zoodles:
    • 2 medium zucchini, washed 
Directions:
1. In a large skillet, heat the coconut or olive oil over medium high heat. Add the chicken and cook for 6-8 minutes or until the chicken is a nice golden brown color.
2. Meanwhile, whisk together the fresh orange juice, orange zest, coconut aminos, ginger and sriracha.
3. Use a vegetable peeler to make long strips of zucchini. Stop when you get to the seeds. (Or use a spiralizer.) Place in a microwave safe dish and microwave for 2 minutes, then drain excess water.
4. Pour the sauce into the skillet and once boiling, reduce the heat to medium-low and allow the sauce to reduce and thicken.
5. Serve over or alongside the zoodles. Garnish with the chopped green onion,


This is by far one of the easiest and quickest recipes that I've made in a long time. The ingredients are simple and typically things that I keep on hand. So if you're having a busy week with little time to cook after you get home, don't discount this recipe. I had this on the table in less than 30 minutes.


3 comments:

  1. Sounds fantastic! Love the flavors in the chicken.

    ReplyDelete
  2. My first experience with zucchini noodles was a few months back. We used the peeler & did not even steam them, just plopped the hot spaghetti sauce on top. I never thought to use them under stir fry -- will have to try your recipe, Nichole!

    ReplyDelete
  3. I'm glad you found a way to fit this month's ingredients into your diet. I love zucchini. Looks great!

    ReplyDelete

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