Ingredients

• 3 tablespoons oyster sauce
• 2 tablespoons low sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1/2 pound boneless, skinless chicken breasts, thinly sliced
• 2 teaspoons chili garlic sauce
• 1 tablespoon sesame oil
• 1 red bell pepper, thinly sliced
• 1 (12 oz.) package Green Giant Veggie Spirals® Zucchini, thawed and drained
• 1 bunch green onions, cut into 1-inch pieces
• 2 tablespoons chopped peanuts

• 1 Combine oyster sauce, soy sauce, brown sugar and vinegar in small bowl; set aside. Toss chicken with chili garlic sauce.
• 2 Heat sesame oil over medium heat in large nonstick skillet and cook chicken 5 minutes or until chicken is golden brown and thoroughly cooked. Remove and set aside.
• 3 Add red bell pepper to skillet and cook 2 minutes or until slightly softened, stirring occasionally. Add Green Giant Veggie Spirals® Zucchini and sauce mixture; return chicken and any juices to skillet. Bring to a boil over medium heat. Reduce heat to low and simmer 2 minutes. Stir in green onions and sprinkle with chopped peanuts.