Singapore Zoodle Stir Fry With Chicken (Zucchini Noodles)

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  Soy Sauce, Low Sodium(60g)
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  Chinese cooking wine (Shaoxing)(30g)
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  Garlic(120g)
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  Ginger, Fresh Root(3g)
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  1 teaspoon white sugar (or a natural granulated sweetener)
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  Shrimp(255g)
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  Chicken Thigh, Boneless Skinless(255g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Egg, Whole, Large(100g)
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  Curry Powder, Ground
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  Yellow Onion
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  Bell Pepper
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  Peas, Sugar Snap(99g)
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  Bean Sprouts(57g)
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  Zucchini
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  Green Onion (Scallion)
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  Sesame seeds

Instructions

1. 1Whisk together the soy sauce, Chinese cooking wine, minced garlic, grated ginger, and ground curry powder in a small bowl; divide the sauce in half and set aside.
2. 2Pat the chicken thighs dry with paper towels, then coat with half the sauce. Heat 1 teaspoon of oil in a wok or large skillet over medium-high heat, add the chicken, and stir-fry for 5–7 minutes until golden brown and internal temperature reaches 165°F; transfer to a plate.
3. 3Add 1 teaspoon of oil to the wok over medium-high heat, add the raw shrimp, and stir-fry for 2–3 minutes until they turn pink and opaque with a U-shaped curl; remove to a separate plate.
4. 4Crack the eggs into a bowl and whisk lightly. Add 1 teaspoon of oil to the wok over high heat, pour in the eggs while swirling to form a thin omelette, cook for 1–2 minutes until set, then break into small pieces with a spatula; transfer to a plate and wipe the wok clean with a paper towel.
5. 5Spiralize the zucchini into noodles and set aside; chop the onion, bell pepper, and sugar snap peas into bite-sized pieces; mince the green onions and set aside.
6. 6Add the remaining 1 teaspoon of oil to the wok over high heat, add the onion, bell pepper, and sugar snap peas, and stir-fry for 2–3 minutes until the onion begins to soften; add the zucchini noodles and bean sprouts along with the remaining sauce, and stir-fry for 1–2 minutes until zoodles just begin to soften (do not overcook or they will release excess water).
7. 7Return the cooked chicken, shrimp, and scrambled eggs to the wok, toss all ingredients together over high heat for 1 minute until combined and heated through.
8. 8Divide the stir fry evenly into 4 airtight containers while hot, garnish each with green onions and sesame seeds, then seal and refrigerate for up to 4 days.