Dinner • New • Veggie Swaps

Drunken Zucchini Noodles

Thai-style ingredients and flavor, but way less carbs using Green Giant Veggie Spirals® Zucchini instead of noodles!

Prep Time

10 minutes

Cook Time

20 minutes

Servings

2

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

Directions

  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.

Recipe Video

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