Zucchini Noodle Korean Bowl

2 large zucchini, spiralized
1 lb boneless, skinless chicken breasts
1 bell pepper
4 mushrooms
1 small white onion
3/4 cup broccoli slaw
3 cloves garlic
2 tbsp ginger root
4 tbsp soy sauce, separated
3 tbsp sesame oil, separated
2.5 tbsp apple cider vinegar

adjust the red pepper and honey to your taste

spirlize zucchini and sprinkle with salt on baking sheet lined with paper towels to drain liquid
marinate chicken in 1 clove garlic, 2 tbsp soy sauce and 1 tbsp sesame oil, 3 tsp ginger
cook chicken until brown and set aside, draining liquid
cook onion and remaining ginger and remaining garlic until tender but not brown
add vinegar, red pepper and soy sauce (optional add honey, but i didnt) and a little water and bring to a boil
once boiling, bring down to simmer and add in pepper, mushrooms and broccoli slaw
cook until veggies are tender and add zucchini noodles, moving mixture around until they are soft
add back in chicken and cook until everything is soft


Serving Size: Makes 4 hefty servings

Number of Servings: 4

Recipe submitted by SparkPeople user ELLISSINGER.