Kung pao chicken (with noodles)

• 2 medium zucchini
• 1 teaspoon canola oil
• 6 oz skinless chicken breasts, cut into 1/2-inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 1/2 red bell pepper, cut into 1/2-inch pieces
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ground ginger
• 2 tbsp crushed dry roasted peanut

For the sauce:

• 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
• 1 tbsp balsamic vinegar
• 1 tsp hoisin sauce
• 2 1/2 tbsp water
• 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste) I substituted with Sriracha hot chili sauce 
• 2 tsp sugar
• 2 tsp cornstarch

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, 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. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and top with peanuts. 

I added a little chicken broth to mix and put it over angel hair pasta.