Sesame Zoodles with Chicken


1/4 cup soy sauce
2 T coconut sugar
4 cloves of garlic, minced
2 T rice vinegar
2 T sesame oil
1/2 tsp hot chili oil
1 T sriracha
juice of 1 lime


4 zucchini – spiralized (or noodle of choice)
4 chicken breasts (cooked), diced
1/2 jicama- spiralized (optional)


bean sprouts
green onion
jalapeno peppers

Mix the zucchini, jicama, toppings, and chicken in large bowl.  Toss with dressing and serve.  (Tastes great cold for lunch the next day too!)

This was amazing and will be a new go-to meal for my family.  Ryan and I loved it.  The boys loved it.  Success.  You can mix in other toppings, use different noodles, and just make it your own masterpiece!

What’s a jicama?
Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a cross between a water chestnut and a pear). Jicama is native to Mexico, where it’s sometimes referred to as Mexican turnip, or Mexican potato. jicama

Remove skin with a sharp vegetable peeler, then cut the white flesh into cubes or strips, or spiralize according to your recipe. Because jicama does not brown or become soggy after cutting, it makes a nice addition to crudité platters and salads. It lasts several days after being sliced in the refrigerator.  It’s also good added raw to sushi rolls in place of cucumber for crunch, or included in stir-fries, as it performs best with quick-cooking methods that allow it to maintain crispness.  Give it a try!




About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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