Sally's Baking Addiction: Peanut Chicken Zucchini Noodles

4 tbsp Sesame Oil
2 tsp chopped garlic (by SUNSTRANDS)
1 cup broccoli slaw (broccoli, carrots, red cabbage), shredded
1 cup, chopped Cabbage, fresh
175 gram(s) bell pepper, red, sweet, raw
500 grams Zucchini
10 oz Farm Fresh Frozen Boneless/Skinless Chicken Breasts
8 tbsp Great Value Creamy Peanut Butter
5 tbsp Honey
5 tbsp La Choy Lite Soy Sauce (Low sodium)
2 tbsp Nakano Seasoned Rice Vinegar
2 tsp Ginger Root
2 tsp Sriracha Hot Sauce (Rooster sauce)

Directions:

Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn't quite big enough, you can do this step in batches.)
Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Additional Notes:

Sesame oil is KEY in the signature flavor of this dish. I highly advise against using any other oil; the recipe will not taste the same. You can find it in the Asian section of grocery stores.
I simply boiled chicken until cooked through-- about 12-15 minutes, then shredded it. If you have leftover shredded, chicken from another recipe, use that! Or buy a rotisserie chicken from the store and shred the meat.
Rice vinegar is also KEY in the signature flavor of this dish. It's a sweet and delicate vinegar you can find in the Asian section of your grocery. Do not use white wine or white vinegar-- they're much too harsh. Rather, you can use cider vinegar because it is more mild but your sauce will not taste the same. Again, rice vinegar is best.
My spiralizer recommendation: I love the Inspiralizer! If you do not have a spiralizer, just cut the zucchini into super thin strips instead. Or use 1 pound pasta. If using regular pasta, you'll want to cook it before using.

Serving Size: 2 GIANT SERVINGS OR 4 REGULAR SERVINGS

Number of Servings: 1

Recipe submitted by SparkPeople user VPALUMBO1369.