Japanese Comfort-Style Egg Drop? (No) — Spicy Chicken Zucchini Noodle-Style Cups

Ingredients

• 4 medium Zucchini
• 450 g Ground chicken
• 2 cloves Garlic
• 1 tbsp Ginger
• 2.5 tbsp Coconut aminos (soy-free)
• 1.5 tbsp Rice vinegar
• 1 tbsp Hot sauce(optional)
• 1.5 tbsp Olive oil
• 0.5 tsp Black pepper
• 0.25 tsp Salt(optional)
• 2 stalks Green onions(optional)

Instructions

1. 1

   Cut zucchini lengthwise into 1/2-inch planks. Scoop out centers to create channels/cups.

2. 2

   Sauté zucchini cups in olive oil 2–3 minutes per side until slightly softened. Set aside.

3. 3

   In the same skillet, cook ground chicken until browned.

4. 4

   Add garlic and ginger; cook 30 seconds. Stir in coconut aminos and rice vinegar (and hot sauce if using). Simmer 2 minutes until thick.

5. 5

   Fill zucchini cups with chicken mixture. Cover and cook 3–4 minutes to heat through.

6. 6

   Top with green onions if using and serve warm.