Zucchini Noodle Stir Fry with Chicken and Peppers
By: Karen Kelly
Published: Wednesday, March 22, 2017 - 10:39am

Ingredients




2 tbsp hoisin sauce (gluten-free if necessary)
¼ cup tamari
3 tbsp garlic, chopped
1 tbsp ground ginger
4 chicken thighs, trimmed of fat and cut into cubes
1 pepper, sliced
1 cup sugar snap peas
3 scallions, chopped
2 zucchini, spiralized
sesame oil for pan
toasted sesame seeds for garnish

Preparation

1 Whisk first four stir-fry sauce ingredients together in a small bowl and set aside. 2 Heat a skillet over medium-high heat and add 1 tbsp sesame oil. 3 Add chicken and cook for about 5 minutes or until done or still slightly pink, stirring often. Add a few tablespoons of stir fry sauce and give it a quick stir. 4 Remove chicken to a bowl and set aside. 5 Heat another tbsp sesame oil in the pan and add sugar snap peas. Cook for a minute then add peppers, scallions and zucchini noodles. Add another few tablespoons of the stir fry sauce and stir, cooking for about 5-7 minutes. 6 Add chicken back to pan and add remaining stir fry sauce. Cook for another minute. 7 Serve with toasted sesame seeds and green onion for garnish.

About

Zucchini Noodle Stir Fry with Chicken and Peppers is a nutritious, low carb, gluten free dinner that’s ready in less than 30 minutes. Take spiralized zucchini noodles, onions, and peppers and toss them with a delicious stir fry sauce and toasted sesame seeds. {low carb, gluten free}