Spicy Asian Zucchini Noodles with Chicken

Oh my…  I have been craving a good, spicy Asian dish for a while. I saw this recipe and knew that I could tweak it slightly to make it something that I can eat. And while I’ve investigated zucchini noodles (aka zoodles), there are very few recipes that I find truly satisfying. This definitely has a kick, so feel free to dial down the chili garlic sauce if you prefer things more mild. I’m definitely going to make this again.

If you like these recipes, consider commenting, following me on WordPress, or joining my Facebook foodie group here.

Spicy Asian Zucchini Noodles with Chicken

  • Servings: 4
  • Difficulty: medium
  • Print


  • 1 tablespoon gluten-free hoisin sauce
  • 1 tablespoon tamari sauce or gluten-free soy sauce
  • 1 tablespoon sweet chili sauce
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 teaspoon chili garlic sauce
  • 1 tablespoon honey
  • Canned cooking spray (I like olive or coconut)
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger (from a jar) or 1/2 tsp dried ginger
  • 1 red bell pepper, sliced and cut into bite-sized pieces
  • 2 cups sugar snap peas
  • 2 medium zucchini, spiraled into large noodles
  • 1 teaspoon sesame oil
  • Optional additional toppings include: chopped peanuts, fresh Thai basil

Spiralize your zucchini into a shallow bowl and set them aside. Grab a large frying pan and two small prep bowls. In one small prep bowl, combine the hoisin, tamari, sweet chili sauce and stir together. Set that aside. In the other small prep bowl, add the chili garlic sauce, honey (pro-tip: spray the measuring spoon with cooking spray before pouring the honey), ginger, and garlic. Cut up the bell pepper and trim the sugar snap peas and set aside. I normally cut the sugar snap peas in half, too. Prepare your chicken, then season with salt and pepper.

Preheat the frying pan on medium. Spray the pan with cooking spray and add the chicken. Once the chicken is no longer pink, check it from time to time with an instant-read thermometer. It’s done when it reads 165F. This should take about 6-8 minutes. Add the contents of the second prep bowl (chili garlic, honey, ginger, and garlic), and continue to cook for another minute. Transfer the chicken to a bowl and set aside.

Add the bell peppers and sugar snap peas to the pan. Cook until softened, about 5 minutes. Stir in the contents of the first prep bowl (hoisin, tamari, and sweet chili sauce) and cook for one more minute. Return the chicken to the pan, and dump the zucchini noodles on top. Stir everything around to combine the ingredients and cook for 2-3 minutes so that the zucchini noodles soften. Turn off the heat, drizzle with sesame oil, and transfer to 4 plates or shallow bowls for serving. Top with peanuts and/or Thai basil if using.




Simple Citrus Kale Salad

“If you hate kale, you’ve been doing it all wrong.” That’s what people used to tell me. And I just thought they were mean people. Then my sister in law showed me how to massage it, and I started to explore the wonderful world of kale. The other trick with kale is that you need an acidic dressing. But, whatever you do, don’t taste the dressing before putting it on the salad.

If you’d like to join a small group of folks who help each other with recipe ideas, check out my Facebook foodie group: https://www.facebook.com/groups/691941750914481/

Simple Citrus Kale Salad

  • Servings: 4
  • Print


  • 1 bunch green kale, stemmed removed and sliced into thin strips
  • 1 tablespoon salt
  • 1.5 tablespoons avocado oil
  • Juice from 1/2 lemon
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped flat leaf parsley (don’t use the curly kind)
  • 1/4 cup pomegranate arils (Trader Joe’s, Whole Foods, and Sprouts sell them in the produce section)
  • 1 navel orange, cut into bite-size pieces


Grab a large bowl, knife, cutting board, and your salad spinner. Remove the stems from the kale, roll each leaf, and chop. Massage the kale with the salt until it lets out liquid, about one minute. Rinse and dry in the salad spinner. Taste the kale to make sure that you rinsed off enough of the salt. If it’s still really salty, rinse and spin a second time. Rinse the bowl and place kale back in it. Add the avocado oil, lemon juice, pepper, and parsley. Add the orange wedges and pomegranate arils right before serving. If you’d like to store this salad, make up until the point of adding parsley, and add orange wedges and pomegranate arils on the day that you’re eating it. This will store nicely for 1-2 days in the fridge.