I've been thinking of ideas for the current Japanese Throwdown
, but this idea almost fell into my lap.
At the Grill Games competition in Kenosha, WI this past weekend the team next to us gave us a bunch of veggies from his garden and there were two huge zucchini in the bag.
So, I set out on Google to find some recipes for zucchini and saw some dishes where the zucchini was julienned into long strips and used as noodles. Zoodles!
Then, I remembered a recipe for Sesame Chicken with Udon noodles and decided to put the two together
I started with a marinade for the chicken...
1/3 cup rice vinegar
1/3 cup thinly sliced green onions
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated fresh ginger
2 teaspoons Sriracha sauce
I put the chicken in the marinade and let it sit for 4 hours.
When I removed it from the marinade I sprinkled it with some white and black sesame seeds...
and grilled it to 155 internal. The marinade gave the outside a little darker color that I wanted, but it tasted fine.
While the chicken was on the grill I worked on the veggies (zucchini, red and yellow bell peppers, oyster mushrooms and cilantro for the garnish)...
I forgot to add the yellow pepper to the pile for the picture
I julienned the peppers and sliced the Oyster mushrooms and then used my mandolin to make long julienned strips out of the zucchini, like udon noodles.
I got out my wok and got it screaming hot and added some peanut and sesame oil and put in the peppers and mushrooms...
Once they were starting to soften I added the zucchini...
I stir fried it for a couple of minutes then added the sauce (the same ingredients that were in the marinade) and let it cook for a bit. The zucchini gave up quite a bit of moisture so there was quite a bit of liquid in the wok so I thickened it a bit using corn starch and some of the liquid from soaking the mushrooms.
I sliced the chicken breast and served it over the zoodles and added some red and yellow pepper strips and cilantro as garnish.
This was a very good dish! The marinade gave the chicken a little bit of sweetness and some heat, and as a sauce it was a nice balance of sweet and heat. The chicken was nice and moist and the zoodles still had a little crunch to them. I would make this again!