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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


Marinate Chicken

  • 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.

Cut Veggies

  • 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.)

  • Enjoy!

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