Chicken lo mein with peanut sauce and zucchini and squash noodles

4 tbsp Jiff Natural Peanut Butter
.75 cup Soy Sauce
.1875 cup Flour, white or 1 tbsp corn starch
2 tbsp Coconut Oil
1 tbsp Sesame Oil
5 thigh, bone and skin removed Chicken Thigh
2 large Egg, fresh, whole, raw
3 cup, sliced Zucchini
2 cup, sliced Summer Squash
Red pepper flakes
You can also add stir fry veggies-I didn't have any on me when I made this.

You can also add sesame seeds on top. I found this recipe online, and the peanut butter was a little strong for me. Maybe try with more soy sauce if you don't like that--I've only made it once so I haven't tried that

Cook chicken as desired-I just cooked mine on the stove with Pam.
If you want to add eggs, scramble those separately to add in with the chicken later.
Prepare sauce by whisking peanut butter and soy sauce together until smooth. Then add in red pepper flakes and corn starch
Prepare zucchini/squash noodles. The measurement shown is an estimate-I used 2 medium zucchinis and one yellow squash. You can use more. I prepared mine in the coconut oil for 3-5 minutes.
Pour sauce on top and mix with tongs. Add chicken and eggs.
You can also add stir fry vegetables
Cook for a few minutes and serve immediately. I added sriracha for an extra kick

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user SRICHARD0314.