No Carb Chicken Veggetti-Mein

By á-3145

Ingredients

• 1 Zucchini
• 1 Bunch of Green onion
• 1/2 Yellow Onion, roughly chopped
• 1/2 Red Pepper, in slices
• Bean Sprouts (We like a lot, so added as we liked)
• 1/4 Cup of Peanuts
• Grated Ginger
• 2 Garlic Cloves
• Chow Mein Noodle Sauce (Pictured: Chow Mein Noodle Sauce from Williams Sonoma)
• Soy Sauce
• Chicken Breast

Details

Adapted from mysqueakysneakers.com

Preparation

Step 1

1) First, I cut the chicken in cubes, covered in soy sauce and the grated ginger and threw in the fridge to marinate while I prepped the rest of the dish. For the ginger, I usually just grate enough to cover the chicken and float in the marinate evenly. I like to marinate the chicken for at least a half an hour, but the longer the better.

2) Next, I chopped all my veggies, and Veggetti’d my zucchini.There is a thin side and a thick side, depending on your preference in noodle – we went for thick, and the safely cap is used when you get closer to the blade to protect your fingers. It took probably 7 seconds for me to Veggetti one whole zucchini!

3) Once all the veggies were chopped and ready, (not the Veggetti) I sautéed them in a little bit of butter until they were tender. Then removed them from the pan and placed aside.

4) Spray pan with a little cooking spray and add the chicken. Cook until it is no longer pink in the middle. Remove the chicken from the pan.

5) When it was time to cook the zucchini noodles, all we did was give them a quick sauté in the pan for about 3 minutes before adding the veggies and chicken back in. We definitely didn’t want to over cook the zucchini again and they need to be al dente in order for them to taste like actual noodles.

6) Once everything is back in the pan, add the sauce (Brett just eyeballed it. I had to enlist him for this part becuase I have a tendency to over sauce things.) and the peanuts.

7) Stir to coat evenly. And serve.