Chicken and Zucchini Noodle Stir-Fry

Instructions

1. Step 1

   Spiralize the zucchini and gently pat the noodles dry.

   Cookware: Chef Knife, cutting board, spiralizer

2. Step 2

   Prepare the garlic, ginger, and scallions as indicated.

   Cookware: Chef Knife, cutting board

3. Step 3

   Slice the chicken into thin, even strips.

   Cookware: Chef Knife, cutting board

4. Step 4

   Whisk together the soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, black pepper, and red pepper flakes until smooth.

   Ingredients used: 1.0 gr Black Pepper, 8.0 gr Cornstarch, 15.0 gr Honey, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 1.0 gr Turkish Red Pepper Flakes (Pul Biber), 60.0 ml Water

   Cookware: mixing bowl, whisk

5. Step 5

   Heat half the cooking oil in the wok over high heat. Stir-fry the chicken in batches until browned and its thickest pieces reach 74°C, then transfer it to a clean plate.

   Timer: 7 min (fixed)

   Ingredients used: 600.0 gr Chicken Breast, 15.0 ml Vegetable Oil

   Cookware: instant-read thermometer, tongs, wok

6. Step 6

   Add the remaining cooking oil to the wok, followed by the garlic and ginger. Stir-fry over high heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 12.0 gr Ginger, 15.0 ml Vegetable Oil

   Cookware: tongs, wok

7. Step 7

   Add the zucchini noodles and stir-fry over high heat until just tender but still firm.

   Timer: 3 min (fixed)

   Ingredients used: 800.0 gr Zucchini

   Cookware: tongs, wok

8. Step 8

   Return the chicken to the wok and pour in the prepared sauce. Toss until the sauce bubbles, thickens, and coats everything evenly.

   Timer: 2 min (fixed)

   Cookware: tongs, wok

9. Step 9

   Remove the wok from the heat, scatter the scallions over the stir-fry, and serve immediately.

   Ingredients used: 40.0 gr Scallion

   Cookware: tongs, wok