Food Gadget Heaven: The Spiralizer

Awhile back, Katie Lee took the time to answer some questions for MollySims.com and shared a few of her favorite kitchen gadgets. I took particular interest in the spiralizer and I’m not afraid to admit that we are pretty addicted to our veggie-slicing machine! When I say “we”, I’m referring to my incredibly excellent sous chef, Brooks Stuber. He is definitely a fan.

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I’ve said it before, but it really blows me away how much Brooks engages and learns when we cook together. 

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Now don’t tell PETA, but this particular red bell pepper had quite the unfortunate fate. We call this making and eating snakes!! I’m lucky Brooks is a great veggie eater, but with the help of my “snake” making machine he is even more pumped to eat his veggies.

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Make sure whatever spiralizer you choose has more than one blade or setting.  They are very much like a pasta machine it can produce all types, sizes and widths of veggie noodles.

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A website that I love and was hipped to by Katie Lee, is Inspiralized. It is spiralizing awesomeness! What I really like is that they have videos and recipes broken down by vegetable, protein, category (breakfast, dessert, drinks, etc.) and diet type. Speaking of recipes, I’m going to share one I made the other day with spiralized Butternut squash.  It turned out super yummy.  Let’s just say there were NO leftovers.

{But before we get into my recipe, let me shout from the rooftops that Katie Lee has a new cookbook out called, Endless Summer! Check it out!!}

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I used chicken thighs as my protein, but please feel free to substitute any protein of your liking. This is a simple, yet delicious stir-fry where I substituted Butternut squash noodles for Cho Mein/Lo Mein noodles (Chinese egg noodles).  You can skip the complex carbs completely and ditch the rice as well! Not that I’m against noodles or rice of any kind, but it is good to switch it up sometimes. This is a great Paleo or low carb option as well.  Don’t be scared of the long-ish ingredient list.  It is because you are making 2 different marinades.

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Chicken Stir Fry

Ingredients:

  • 6-8 Boneless skinless chicken thighs
  • 4 cloves of minced garlic
  • The juice of one medium sized lemon
  • 3 carrots peeled and sliced
  • 1 ½  cup of broccoli rough chopped
  • 2 small zucchinis sliced
  • 1 ½ cup of Shitake mushrooms sliced
  • ½ cup Grape seed oil (approximately as you need it for cooking as well as in marinades)
  • 2 Tablespoons Kosher salt (depending on taste)
  • 1 Tablespoon fresh ground pepper (depending on taste)
  • 4 Tablespoons Bragg’s liquid aminos (can substitute soy sauce)
  • 2 teaspoons of honey
  • 2 teaspoons coconut sugar

Cut chicken thighs into small bite sized pieces.  Remove any excess fat.  This does not need to be a pristine process and don’t cut too small.  Remember that the chicken will shrink when cooked.

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Protein Marinade:

  • Place chicken in a small Tupperware or Ziploc.
  • Add garlic, lemon juice, ½ Tablespoon pepper, 2 Tablespoons Grape seed oil, 1 Tablespoon of salt and 2 Tablespoons Braggs liquid aminos.
  • Toss well to make sure chicken is covered completely in marinade.
  • Place in fridge for 4 hours. During this time, about every hour take out container and give it a good shake then place bag in fridge.

Veggie Marinade/Sauce:

  • In a separate container, mix 2 Tablespoons of Bragg’s liquid aminos, 2 Tablespoons of rice wine vinegar, 2 teaspoons of honey, 2 teaspoons of coconut sugar and 1 clove of garlic.
  • Mix/Wisk thoroughly making sure everything is mixed thoroughly.
  • Place shitake mushrooms in marinade and set aside (start these right after you marinate the chicken so they have hours in the marinade as well)

Directions:

Butternut squash noodles:

  • Pre-heat your oven to 400 degrees.
  • Place your noodles on a baking sheet and drizzle and toss lightly with Grape seed oil and kosher salt and pepper.
  • Cook for 5-6 minutes and set aside.

Chicken:

  • After your chicken has marinated for 4 hours, remove chicken from fridge and heat a skillet on med/high heat.
  • Add approximately a tablespoon of Grape seed oil once the pan is nice and hot.
  • Once pan is heated evenly add chicken.
  • Cook chicken and set aside.

Veggies:

  • Using the same pan you cooked the chicken in add another tablespoon of Grape seed oil add your sliced zucchini and carrots (DO NOT WASH SKILLET. You want to keep the delicious bits of caramelized meat and drippings, called fond. Trust me it is something to be fond of)
  • Sauté for approximately 3-4 minutes and then add the broccoli.
  • Continue to stir and sauté your vegetables.  When your veggies begin to soften further (careful not to over cook), push the veggies to the side of the pan leaving the center open for you to add the mushrooms and remaining sauce.
  • Cook for another 3-4 minutes and then incorporate the other vegetables so they are all together.
  • Add the cooked chicken.
  • Once you have evenly mixed the vegetables and chicken, place the Butternut squash noodles in the pan and gently mix everything together.
  • Make sure the noodles are heated before removing from pan.  Enjoy!

Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.