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
Combine oyster sauce, soy sauce, brown sugar and vinegar in small bowl; set aside. Toss chicken with chili garlic sauce.
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.
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.
