Ingredients
Scale
- 2 tablespoons sesame oil (olive oil is OK)
- 2 large bell peppers, thinly sliced (I used red and green)
- 1 large white onion, sliced
- 3/4 cup snow peas
- 1/2 cup shredded carrots
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 large chicken breasts, cooked and shredded (about 3 cups)
- 3 large zucchini, spiralized*
- optional toppings: sesame seeds, green onion, cilantro
ASIAN DRESSING
- 2/3 cup low-sodium soy sauce
- 2 tablespoons sesame oil (olive oil is OK)
- 3 tablespoons honey
- 3/4 teaspoon fresh ginger
- 1 tablespoon Siracha
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
Instructions
- First of all,Heat the sesame oil in a large skillet over medium heat. Add the peppers, onions, snow peas and carrots. Cook for about 5 minutes until the veggies are slightly tender, but still have a crunch.
- While the veggies are cooking, start the sauce. After this,Whisk together the soy sauce, honey, sesame oil, ginger, garlic, Siracha and red pepper flakes in a small bowl. Set aside.
- Once the veggies are done, toss in the chicken and zuchinni noodles. Pour the sauce over top, stir together and cook for 2-3 minutes.
- Serve in a large bowl or serving dish topped with sesame seeds, cilantro and green onion. Now Store in an airtight container for up to 4 days in the refrigerator. To me it tastes best the next day once the zoodles absorb all the flavor.
Notes
Regular pasta can be substituted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Healthy dinner