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Spicy Tropical Chicken Zoodles
This Spicy Tropical Chicken Zoodles Stir Fry is gluten-free, low-ish carb, and full of great flavours, colours, and textures.
Servings: 4 People
- Small can pineapple chunks divided
- 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
- 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.
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.
Calories: 395kcal | Carbohydrates: 27g | Protein: 25g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 332mg | Potassium: 1136mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2085IU | Vitamin C: 110mg | Calcium: 60mg | Iron: 3mg