This Spicy Tropical Chicken Zoodles Stir Fry is gluten-free, low-ish carb, and full of great flavours, colours, and textures.
Originally published July 20, 2009. Updated on 8/5/2021
This Spicy Tropical Chicken Stir Fry is one of the very first recipes posted on this blog - just over 12 years ago!
Much like with the Cilantro Chicken Recipe and the Clementines Marmalade (Which didn't even HAVE any photos, for some reason!)... it was definitely in need of an update and new photos.
Can we take a second here to appreciate how awful the original accompanying photo was?
... yikes. Seriously.
As we were overhauling it, I took the opportunity to update the recipe itself.
Spicy Tropical Chicken Zoodles
It originally called for a bag of frozen stir fry mix, which is something we haven't done in... a very long time.
I swapped that out for fresh peppers, and also changed the original serving - with ribbons of zucchini - to utilize zoodles.
I love our Zoodler (This one), and tend to look for any excuse to use it!
Anyway.
This recipe is great as a relatively low carb (and mostly "Paleo" friendly) entree.
It's Gluten-free and dairy-free, also!
I love the way the fruit and spices accent each other, the creaminess of the sauce, and the crunch of the peppers. Just a really beautiful (now, anyway!), satisfying dish!
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Spicy Tropical Chicken Zoodles
Equipment
- Spiralizer
Ingredients
- Small can pineapple chunks divided
Sauce:
- ¾ cup Canned coconut milk
- 4 Garlic cloves
- 1 tablespoon Corn Starch
- 1 tablespoon Olive oil
- 1 teaspoon Crushed Chilies
- ½ teaspoon Allspice
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon thyme
- Salt and Pepper
Stir Fry:
- 2 tablespoon Olive oil
- 3 Boneless skinless chicken breasts sliced into strips
- 1 Mango peeled, seeded, and chopped into small chunks
- 1 Red bell pepper
- 1 Green bell pepper
- 3 Medium zucchinis zoodled
- ½ cup salted cashews chopped.
Instructions
- Measure all sauce ingredients except salt and pepper into a blender, along with ½ cup of the pineapple juice. Blitz until well combined.
- Taste sauce, season with salt and pepper. Set aside.
- Add olive oil and chicken to a large pan or wok, season with salt and pepper.
- Saute chicken strips in olive oil until browned on all sides. (They don’t need to be cooked through yet!).
- Strain pineapple chunks, discard any remaining juice. Add pineapple chunks, mango, pepper slices, and sauce to the pot, allow sauce to heat through and thicken.
- Add zoodles to the pan, stir / toss well to completely coat with the sauce. Continue to cook until zoodles are heated through.
- Season with salt and pepper to taste
- Add cashews to the pan, stir to combine.
- Serve hot
Nutrition
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