Kung Pao Chicken Zoodles

Directions

1. 1
   In a small bowl, whisk together soy sauce, balsamic, hoisin, water, sriracha, honey, and cornstarch; set aside.
2. 2
   Season chicken with salt and pepper, to taste.
3. 3
   Heat oil in a large, deep nonstick pan or wok over medium-high heat.
4. 4
   Add the chicken and cook until browned and cooked through, about 4 to 5 minutes.
5. 5
   Remove from skillet and set aside.
6. 6
   Reduce heat to medium, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. The zucchini will release water as it cooks, thinning the sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and cilantro.
7. 7
   *adapted from Skinnytaste