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I love my spiralized vegetables the most when I use them in a soup. This is really the only time that I really feel like they can actually take the place of a noodle and I don’t miss the real thing at all. This is my favorite soup recipe.
1 pound ground chicken
3 tablespoons toasted sesame oil, divided
2 teaspoons Haddar Kosher Salt
1 teaspoon black pepper
2 teaspoons Gefen Garlic Powder
1 piece of fresh ginger
1 red pepper, thinly sliced
3 scallion stalks, diced
4 cloves fresh garlic, crushed
1/2 cup sweet teriyaki
1/2 cup shoyu sauce or Glicks Less Sodium Soy Sauce
4 cups water
3 large zucchini, spiralized
1/4 cup toasted sunflower seeds
In a large wok or soup pot over medium high heat, sauté chicken in two tablespoons sesame oil. Using the end of a wooden spoon, break up the chicken into small pepple-size pieces.
Add salt, pepper, and garlic powder; mix well and cook for about eight to 10 minutes, until chicken has turned white and is fully cooked. Remove from pot onto a plate and set aside.
In the same wok, add remaining sesame oil and fresh ginger. Let ginger cook in oil for about one minute, and then add pepper and scallions. Let cook, while tossing, for one minute, then add garlic.
Add teriyaki, shoyu sauce, and water. Bring to a boil. Lower heat; return chicken to the pot.
Add spiralized zucchini. Let cook for about two additional minutes and serve.
Ladle into bowls and garnish with sunflower seeds.
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