Jeanette’s Zoodle Stir-Fry
- 3 tablespoons coconut or olive oil, divided
- 1 pound boneless, skinless chicken breasts or thighs, very thinly sliced
- 1 pound shitake mushrooms, brushed clean and thinly sliced
- 1 bunch scallions, finely chopped
- 1/2 cup shredded or grated carrot
- 2 cloves garlic, finely chopped or grated
- 1 red or yellow pepper, thinly sliced
- 2 cups Napa cabbage
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 2 tablespoons sriracha
- 1 tablespoons ginger, peeled and chopped or grated
- 3 cups zoodles (spiralized zucchini)
In a large skillet or wok, heat 2 tablespoons oil over medium-high heat. Once hot, add chicken and cook until browned and cooked through, about 6-7 minutes. Remove chicken to a plate and reserve.
Add remaining oil and add shitake mushrooms. Cook until browned, about 8 minutes. Once browned, add scallions, carrot, garlic, pepper and cabbage, and sauté until all veggies are soft and slightly browned, about 6-7 minutes.
Once the veggies are cooked, add zoodles, cooked chicken and the sauce to the pan. Toss to coat and cook until flavors are well-distributed, about 3-4 minutes.