Tell me if this doesn’t sound familiar: you bought a spiralizer. You love your spiralizer! Zucchini noodles for days! And then…you get tired of your spiralizer. Because one can only eat so many zucchini noodles. Now your spiralizer sits in the back of a kitchen cabinet somewhere, gathering dust, along with your waffle iron, quesadilla maker, and various products advertised on late night TV.
Well, I’m here to tell you, it’s time to get that spiralizer out again. There are so many things you can do with it beyond zucchini noodles—even better things! I’ve found that the best way for me to get more use out of my spiralizer is to have a few cookbooks on hand that are devoted to spiralized fruits and veggies. Zoodles! Spiralizer Cookbook: A Vegetable Noodle and Pasta Cookbook is the latest addition to my collection and it’s full of creative ways to use spiralized veggies in everyday meals. From mac and cheese made with yams to kimchi noodles made with parsnips, this book will provide you all the inspiration you need to fall in love with your spiralizer again.
This Teriyaki Chicken with Carrot and Cabbage Slaw is a perfect example—all you need is 10 minutes of prep time and 10 minutes to cook and dinner is done. Totally easy! Although the chicken needs time to marinate, you can wash and spiralize the veggies during those 20 minutes. And if, like me, you’re a vegetarian, no worries—tofu can easily be substituted for the chicken; if chicken and tofu aren’t your bag, the book recommends beef or fish too.
Teriyaki Chicken with Carrot and Cabbage Slaw
Yield 4 servings
Published with permission from Rockridge Press.
- 1/3 cup coconut aminos
- 1 tablespoon sesame oil
- 1 teaspoon sea salt
- 1 tablespoon honey (optional)
- 1 tablespoon Asian hot sauce (optional)
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon coconut oil
- ½-inch piece fresh ginger, grated
- 3 garlic cloves, minced
- 3 medium carrots, spiralized with the spaghetti blade
- ½ head green cabbage, spiralized with the ribbon blade
- 3 scallions, white and green parts, chopped
- In a small bowl, mix the coconut aminos, sesame oil, salt, honey (if using), and hot sauce (if using). Put the chicken in a large glass dish or bowl and pour half of the marinade over it. Let marinate for 20 minutes. Reserve the other half of the marinade.
- Heat the coconut oil in a large skillet over medium heat. Add the chicken and its marinade. Add the ginger and garlic. Let the chicken cook for about 5 minutes then ﬂip the breasts. Continue cooking for about 5 minutes, stirring occasionally, until the marinade has thickened and the chicken has reached an internal temperature of at least 165°F.
- Divide the vegetables among four plates. Top with the chicken and sauce, and garnish with the scallions.
Cooking Tip: To make sure the chicken breasts cook evenly, pound them to an even thickness ﬁrst. If you don’t have a mallet, you can use the bottom of a Mason jar wrapped in plastic wrap.