Chicken & Broccoli Zoodle
1 lb Chicken breast (about 2 breasts)
2 cups Broccoli flowerets (stems chopped thinly - separated)
1 med Onion (sliced and layers separated)
½ inch Ginger (thinly sliced)
1 med Garlic (thinly sliced)
¼ cup Cilantro or Chinese parsley (roughly chopped)
12 Cashew nuts
2 tablespoon Canola oil
¼ tsp Salt
½ teaspoon Pepper
2 large Zucchini (Spirlized)
For the Marinade
1 tablespoon Dark soy sauce
½ teaspoon Sesame oil
1 teaspoon Pepper
2 tablespoon Cornstarch
For the Sauce
2 tablespoon Light soy sauce
1 tablespoon Hoisin sauce (or oyster sauce)
2 tablespoon Chinese rice wine (or sherry)
1 tablespoon Cornstarch
¼ teaspoon Tabasco sauce
1 tablespoon Brown sugar
⅓ cup Water
Combine all marinade ingredients in a bowl.
Use a paper towel to remove any excess moisture from the chicken breasts.
Cut chicken into thin slices.
Add the sliced chicken pieces and give it a good mix so each piece is well coated in the marinade.
Leave this for at least 10 minutes while you prepare everything else. You can also marinate for an hour or more in the fridge.
Wash and chop Broccoli. Drain any excess water. Keep any extra stems separate so you can use them.
Cut the onion into thick slices and separate the layers.
Chop the ginger and garlic into thin slices
Roughly chop the cilantro or Chinese parsley.
Prepare the Sauce
Combine all sauce ingredients in a bowl - and set aside.
The cornstarch will sink to the bottom so it needs to be mixed up just before using.
Spiralize the Zucchini
Wash and cut the ends of the zucchini.
Spiralize it using the thicker blade.
Place the noodles in the colander lined with cheesecloth or paper hand towel to soak up excess moisture - and set aside.
Just before adding the noodles to the stir-fry give it a good squeeze with the cloth or paper towel.
This is to give the cashews a toasted look and to give the chicken a crisp coating and color.
Add ½ tablespoon oil in a wok and stir-fry the cashew nuts until lightly toasted. Remove from the pan on a paper towel.
To the same pan add another tablespoon oil and stir-fry the chicken on high heat. The cornstarch in the marinade will give it a crispy coating.
Cook for about three minutes. Remove chicken and keep warm while you cook the rest.
Stir-fry is a quick process so have all your ingredients ready to go.
Add the remaining ½ tablespoon oil to the wok.
Add the ginger and garlic, followed by the onion and broccoli stems.
Saute for about two minutes on med-high heat.
Add the broccoli and 2 tablespoon water (water creates steam and help cook the broccoli).
Cook on medium-high heat until broccoli is tender.
Add chicken and cashew nuts back to the pan.
Season with salt and pepper.
Stir in the prepared sauce and add to the wok - coat everything in the sauce.
Add the Zucchini noodles and saute for 3 to 5 minutes - while keeping it al-dente.
Lastly, add in the cilantro or Chinese parsley.
Check and adjust seasoning. (if needed - add salt - depending on the brand of soy sauce used, you may or may not need any additional salt.)