5 Easy Steps: Peanut Zucchini Noodles with Chicken

Servings: 2
Prep: 5 minutes
Cook: 15 minutes

Ingredients:

  • 6 ounces raw boneless skinless chicken breast cutlets
  • 1 pound (2 medium) spiralized zucchini
  • 1 cup bean sprouts
  • 1/2 cup Thai peanut sauce or salad dressing
  • 1/2 cup canned water chestnuts, drained and roughly chopped
  • 4 teaspoons crushed peanuts
  • 1/8 teaspoon each salt and black pepper
  1. Season chicken with salt and pepper. Bring a large skillet sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, unil cooked through. Transfer to medium bowl.
  2. Remove skillet from heat; clean, if needed. Respray, and bring to medium-high heat. Add zucchini and bean sprouts. Cook and stir until hot and slightly softened, about 3 minutes.
  3. Transfer veggies to a strainer, and thoroughly drain.
  4. Respray skillet and return to medium-high heat. Add drained veggies, sauce/dressing, chopped water chestnuts, and 2 teaspoons peanuts. Cook and stir until hot and uniform, about 2 minutes.
  5. Chop chicken into bite-sized pieces and stir into zucchini mixture. Top with remaining 2 teaspoons peanuts.

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