Sesame Chicken Zucchini Noodles
Try this Sesame Chicken Zucchini Noodles recipe, or contribute your own.
Try this Sesame Chicken Zucchini Noodles recipe, or contribute your own.
- 1 garlic clove minced
- kosher salt
- 1 teaspoon honey
- 1/2 teaspoon cayenne pepper
- 2 tablespoons red wine vinegar
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 cup tahini
- 1/4 cup peanut oil
- 4 medium zucchinis blade c noodles trimmed
- 2 scallions, thinly sliced
- 1 8- ounce boneless skinless chicken breast
- 2 teaspoons chili oil
- Carbohydrate 13.9187394777682 g
- Cholesterol 0 mg
- Fat 23.1096075247854 g
- Fiber 4.3087156615661 g
- Protein 7.35237094923768 g
- Saturated Fat 3.62774250396146 g
- Serving Size 1 1 Serving (227g)
- Sodium 66.9057843483081 mg
- Sugar 9.61002381620211 g
- Trans Fat 1.24915500149938 g
- Calories 273 calories
Step-by-step
- Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes.
- Remove the chicken from the water and cut into it to check its doneness; if it's still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest.
- Place a large skillet over medium-high heat and once the pan is heated, add in the zucchini noodles and cook for 5 minutes or until al dente.
- Meanwhile, in a medium bowl, whisk together the sesame oil, peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth.
- Shred the chicken with your hands or chop it into bite-size pieces and add it ot the noodles. Add the dressing and toss to coat. Garnish with the scallions.
Poaching Without Boiling
Swapping peanut oil for toasted walnut oil alters the nutty profile entirely. Boiling a chicken breast aggressively makes the meat stringy and dry. Removing the pan from the heat source before submerging the bird ensures gentle thermal transfer. Hot water at roughly 180 degrees Fahrenheit cooks the protein evenly without seizing the muscle fibers. Let the chicken rest on a plate for five minutes before shredding.
Managing Moisture in Zucchini
Zucchini releases massive amounts of water when subjected to direct heat. Cook the noodles in a dry skillet over medium-high heat for precisely five minutes to evaporate surface moisture. Overcooking turns the vegetable strands into mush. Salt draws out additional liquid if applied too early. Toss the noodles immediately after cooking to stop thermal carryover.
Emulsifying the Tahini Dressing
Tahini and oil require vigorous whisking to form a stable suspension. Pour the peanut oil and sesame oil in a thin stream while whisking the soy sauce and vinegar mixture. Garlic should be finely minced to distribute the compounds uniformly. Doubling or halving the batch changes the bowl surface area, so adjust whisking speed accordingly to prevent oil separation.
