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Sesame Ground Chicken with Coodles

Spiralized cucumber provides a novel base for this otherwise routine asian chicken recipe.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • 1 Spiralizer
  • 1 Hand infuser (optional)

Ingredients
  

Sauce

  • 1/3 C soy sauce
  • 1/4 C Chicken broth
  • 2 TBSP Shaoxing Wine (any white wine will do)
  • 2 TBSP Honey (I used Spenda)
  • 1 minced garlic clove
  • 1 TBSP Corn Starch
  • 1 TBSP Water or Chicken Broth

For main Dish

  • 1 Cucumber
  • 1 lb ground chicken
  • 2 Garlic Cloves, minced
  • 2 tsp Olive Oil
  • 1/2 C diced onion
  • 2 Green onions--green part only
  • 1/4 C Sesame seeds
  • 1 TBSP Sesame oil (I omitted this for a low-calorie version and it tasted fine)

Instructions
 

  • Spiralize the cucumber to make coodles
  • Drain cucumber in collandar and discard the seeds. Dry on paper towels for about ten minutes. By the time you're done with the rest of the steps, the coodles should be dry.
  • Heat skillet over medium heat. Don't add oil or other ingredients until skillet is hot--about five minutes. While you wait for the pan to heat, mix the sauce.
  • Place all sauce ingredients except the corn starch and the last tablespoon of liquid in a small bowl and mix together. You'll add the corn starch tablespoon of liquid later. If you are using sesame oil, you'll need to use a hand-infuser to thoroughly mix the oil and the other ingredients.
  • Add olive oil to skillet--it should shimmer if the skillet is hot
  • Add onions and stir until softened--three or four minutes
  • Add minced garlic to pan. Heat until fragrant--about a minute.
  • Add ground chicken to pan. Stir occassionally until cooked, about five minutes
  • MIx together 1 TBSP water or chicken broth and 1TBSP corn starch, then add to the sauce and stir. Add the sauce to the skillet with the meat and onions and stir until the sauce thickens and coats the meat--a couple of minutes.
  • Separate the coodles into two piles and place each on a dinner plate. Top top with chicken and sauce, then sprinkle with sesame seeds and green onion tips.

Notes

The cucumber from our garden was huge--normal length, but maybe twice the thickness of a store-bought cucumber.  If using one from the grocery store, you might need two cucumbers to get enough coodles.
The low-calorie version--no oil and Splenda instead of honey--works out to about 400 calories per serving.